By Mayo Clinic Staff

Dietitian's tip:

The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook. This is a great recipe for two cooks in the kitchen.

Number of servings

Serves 6
  1. Healthy-carb
  2. Weight management
  3. Diabetes meal plan
  4. DASH diet
  5. High-fiber
  6. Heart-healthy
  7. Meatless
  8. Kidney diet
  9. Low-sodium

Ingredients

  1. 8 ounces (about 3 cups) dry bow tie pasta
  2. 2 tablespoons olive oil
  3. 4 garlic cloves, crushed
  4. 1/2 of a 19-ounce can of low sodium garbanzo beans, rinsed and drained
  5. 1/2 cup unsalted vegetable broth
  6. 1/2 cup golden raisins
  7. 4 cups fresh spinach, chopped
  8. 2 tablespoons grated Parmesan cheese
  9. Cracked black peppercorns, to taste

Directions

Fill a large pot 3/4 full of water and bring to a boil. Add the pasta and cook until al dente (tender), 10-12 minutes, or according to the package directions. Drain the pasta.

In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and vegetable broth. Stir the sauce until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.

Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve right away.

Nutritional analysis per serving

Serving size: 1 1/2 cup

  • Calories 294
  • Total carbohydrate 51 g
  • Total sugars 12 g
  • Dietary fiber 6.5 g
  • Saturated fat 1 g
  • Monounsaturated fat 3.5 g
  • Polyunsaturated fat 1 g
  • Cholesterol 1 g
  • Sodium 56 mg
  • Potassium 405 mg
  • Calcium 65 mg
  • Magnesium 61 mg
  • Vitamin D trace
  • Iron 4 mg
April 28, 2026