Pasta With Spinach, Garbanzos and Raisins

Yield: 6 servings

8 ounces dry bow-tie pasta

2 tablespoons olive oil

4 garlic cloves, crushed

1 cup canned garbanzo beans (chickpeas), drained and rinsed

½ cup chicken or vegetable broth

½ cup golden raisins

4 cups fresh spinach, chopped

2 tablespoons grated Parmesan cheese

Cracked black peppercorns, to taste

Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook al dente, according to the package directions. Drain the pasta thoroughly.

2. Meanwhile, heat the olive oil and garlic in a large skillet over medium heat. Add the garbanzos and chicken or vegetable broth. Stir until warmed through. Add the raisins and spinach. Heat just until the spinach is wilted, about 3 minutes. Do not overcook.

3. Divide the pasta among the plates. Top each serving with 1/6 of the sauce mixture, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.

Per serving: 316 calories; 7g fat; 1g saturated fat; 16mg cholesterol; 10g protein; 57g carbohydrate; 16g sugar; 4g fiber; 153mg sodium; 72mg calcium