Sometimes I still cannot wrap my head around the whole beans and pasta together thing but every time I eat it, I enjoy it. I made this dish from “Forks over Knives” as a main dish and we ate it with a side of Cornish Game Hens. It was tasty and simple to make.
- 1 medium yellow onion, diced
- 4 cloves garlic, minched
- 1/2 cup dry white wine
- 6 sun dried tomatoes, chopped
- 1/2 lb baby spinach
- 1/4 cup chopped dill
- 15 oz can chickpeas, drained
- 12 oz whole grain penne, cooked according to directions
- salt and pepper to taste
Place onion in a large skillet and saute over medium heat for 10 minutes, using water as needed to prevent sticking. Add the garlic and cook for 3 more minutes. Add the wine and tomatoes and cook until almost all the liquid has evaporated. Add the spinach, dill and chickpeas cooking until the spinach is wilted. Remove from the heat and toss in the pasta. Season and serve.