Spinach is in season, and this recipe is great because it incorporates protein from the garbanzo beans (some call these chickpeas) and heartiness from the whole wheat pasta, sweetness from the raisins and just enough spice from the freshly cracked peppercorns.

Super easy, super healthy and super filling - this is a keeper, for sure!

Ingredients:

• 8 ounces (dry) bow tie whole grain pasta
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 19 oz cooked Garbanzo beans
• 1/2 cup unsalted chicken broth
• 1/2 cup golden raisins
• 4 cups fresh spinach, chopped
• 2 tablespoons Parmesan cheese
• Cracked black Tellicherry Peppercorns to taste

Instructions:

1. Fill a large pot 3/4 full with water and bring to a boil
2. Add the pasta and cook according to the package directions
3. Drain pasta
4. In a large skillet, heat the olive oil and garlic over medium heat
5. Add the garbanzo beans and chicken broth
6. Stir until warmed through
7. Add the raisins and spinach
8. Heat just until spinach is wilted, about 3 minutes
9. Divide the pasta among the plates
10. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste