Spinach and Black Bean Pasta (entree)



Type: entree
Servings: 8
Calories: 322 (approximate)
Prep 15 m

Cook 30 m
Ready In 45 minutes


  • 1 (16 ounce) package rotini pasta
  • 1 1/2 cups chicken broth
  • 2 1/2+  cups chopped fresh spinach
  • 1/2 cup chopped yellow onion
  • 2 clove garlic, chopped (I used bottled)
  • salt and pepper to taste
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen chopped broccoli (use microwave to thaw)
  • 1 can diced tomatoes and green chiles
  • 2 ounces whatever kind of grated Parmesan cheese you have in the fridge


  • Boil a large pot of lightly salted water.
  • Add Rotini, cook for 8-10 minutes and drain (supposed to be al dente I am told).
  • Add the garlic and onions with a slight amount of oil to a large skillet and cook over medium heat to soften the onions.
  • Add chicken broth and bring to a boil.
  • Mix in spinach, salt and pepper.
  • Then stir in beans and broccoli and cook for 5-10 more minutes.
  • Pour in tomatoes and continue cooking another 10 minutes.
  • Add back in rotini and cook all together for 5 more minutes to warm up rotini and cook a little longer.
  • Garnish with cheese if you have it. Don’t listen to the snobs, if you only have store bought grated cheese that is more than fine.
  • This is a lot of food, unless you are feeding a football team you have lunches for a couple of days at least.


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