1/4 pound spaghetti
1 teaspoon olive oil
1/2 cup onion, chopped
1-2 cloves garlic, minced
1/2 teaspoon dried dill
2 cups tightly packed spinach, chopped
1/4 cup canned garbanzo beans, rinsed and drained
2 tablespoons fresh lemon juice
salt and pepper, to taste
1. Cook pasta according to package directions. al dente.
2. Heat oil in medium skillet (nonstick is better) and saute onion, garlic and dill over medium heat for about 5 minutes.
3. Add spinach and garbanzo beans and continue to cook for about 3 minutes.
4. Drain pasta. Mix pasta and spinach mixture in serving bowl. Add lemon juice and salt and pepper.
This recipe is one of my favorites and its quick. I usually double the recipe and eat the leftovers for lunch the next day.