Spinach and Black Bean Pasta

Spinach and Black Bean Pasta

47 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
cstroop27
Recipe by  cstroop27

“This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
  3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

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Reviews (47)

Rate This Recipe
LindaT
17

LindaT

This was excellent. I increased the amount of broccoli, spinach,. onion and tomatoes.... just because I like them. I also added some cumin along with the cayenne. After cooking, I thickened the sauce with a little cornstarch. This is a very fast one dish healthy meal. When I reheated leftovers, I stirred in a couple of tablespoon of fat free cream cheese.. delish.

bellydancer
13

bellydancer

I was very skeptical of this recipe, but I had spinach and broccoli that needed using up so I gave it a try. It was amazingly delicious! The only change I had to make was chicken broth rather than vegetable broth. I have tried this with vegetable broth, the chicken broth definitely gives it better flavor. I also would recommend using two garlic cloves. You could easily add more of the vegetables, as they cook down quite a bit, or just halve the amount of noodles used. I would definitely make this again.

Staci
8

Staci

I liked this alot. You feel like you are eating as healthy as you really are. I did add some chili powder, some extra cumin, and crushed red pepper flakes. Also, since the vegetable broth is already heavy in sodium, I used Mrs Dash instead of the salt. Add to make this meal more robust, I added chicken sausage. I sauteed them with the garlic and oil and let them cook along with the vegetables. It was a nice compliment to the dish. My husband really liked it, and I will be making this one again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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