Spinach and Black Bean Pasta

Spinach and Black Bean Pasta

48
Christine Wise Stroop 1

"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!"

Ingredients

45 m servings 279 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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

48
  1. 67 Ratings

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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 ...

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 ...

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 alr...