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2 tablespoons olive oil

1 large onion, chopped

4 large garlic cloves, minced

2 cups vegetable broth

1 (15 1/2-ounce) can garbanzo beans, drained and rinsed

1 (10-ounce) package frozen leaf spinach, thawed, squeezed dry

12 ounces farfalle (bow tie) pasta, cooked as directed on package

Salt and freshly ground pepper to taste

1/2 cup freshly grated Parmesan cheese

1. Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in vegetable broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute.
2. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 1 tablespoon olive oil and toss. Season pasta with salt and pepper to taste; sprinkle with grated Parmesan and toss well. Serve.

Serves 4.

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