Fusilli with Spinach and Garbanzo Beans

From Linda Recine



Makes 8 servings
Serving size is 4 ounces




  • 1/4 pound Severino fusilli
  • 4 oz frozen spinach, drain and remove excess water
  • olive oil
  • 14 oz garbanzo beans
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • shallot, minced (optional)


  • ¼ cup olive oil
  • 1/8 cup lemon juice, fresh squeezed
  • grated Parmesan cheese


  • 1/4 tsp pepperoncini flakes, dried (optional)
  • lemon zest (optional)
  • parsley, fresh or dried (optional)



  1. Defrost and drain spinach.
  2. Cook pasta in boiling water according to package, then cool.
  3. Heat olive oil in skillet and if using, saute shallots till just tender.
  4. Add spinach and garbanzo beans, toss until combined. Set aside until no longer steaming.
  5. Add cooled pasta, mix, and refrigerate for at least 2 hours.
  6. Add oil and lemon juice as dressing.
  7. Season with salt and pepper. 
  8. Serve chilled with grated Parmesan cheese.