Fusilli and Garbanzo Beans with Spinach

Description

1 lb. fusilli pasta
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic - crushed
1/2 tsp. dried oregano
1 can garbanzo beans 29 oz. rinsed, drained
3 Tbsp. balsamic vinegar
1-1/4 tsp. salt
1/4 tsp. pepper
2 bags (6 oz.) baby spinach

1. Cook pasta as directed.

2. Meanwhile in 12" skillet heat oil -
add onion, cook covered 5 min., stirring
often. Stir in garlic + oregano. Cook
30 sec. Stir in beans, vinegar, salt + pepper.
Cook 5 min. - stir often.

3. When fusilli has cooked remove 1 cup cooking
water - reserve. Drain pasta, return to sauce-
pan + add spinach, bean mix + reserved cooking
water. Toss gently to combine.

Serve with warm, crusty breadsticks.