Feb. 29, 2024
RECIPE NOTES
Makes 8 servings
Serving size is 4 ounces
INGREDIENTS
Pasta
- 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)
Dressing
- ¼ cup olive oil
- 1/8 cup lemon juice, fresh squeezed
- grated Parmesan cheese
Optional
- 1/4 tsp pepperoncini flakes, dried (optional)
- lemon zest (optional)
- parsley, fresh or dried (optional)
DIRECTIONS
- Defrost and drain spinach.
- Cook pasta in boiling water according to package, then cool.
- Heat olive oil in skillet and if using, saute shallots till just tender.
- Add spinach and garbanzo beans, toss until combined. Set aside until no longer steaming.
- Add cooled pasta, mix, and refrigerate for at least 2 hours.
- Add oil and lemon juice as dressing.
- Season with salt and pepper.
- Serve chilled with grated Parmesan cheese.