Mediterranean Pasta Salad
8 ounces whole wheat pasta
1/4 cup water reserved from cooking the pasta
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves chopped
1/2 teaspoon crushed red pepper flakes
One 6 oz. bag fresh pre-washed spinach
One 16 oz. can Dark or Light Red kidney beans, washed and drained
1/2 cup cherry tomatoes, cut in half
1 tablespoon fresh parsley chopped
Freshly grated parmesan cheese
Cook pasta according to box directions reserving 1/4 cup water.
Heat olive oil in saute pan and add onion and garlic.
When onion is translucent, add red pepper flakes, fresh spinach, kidney beans, and reserved pasta water.
Simmer over medium heat until spinach is tender. Cut cherry tomatoes into half slices.
I purchased this handy spice grinder at the supermarket. It worked great to grind the fresh parsley.
Next add the cooked pasta, chopped tomatoes, and fresh parsley to the spinach and kidney bean mixture in the saute pan and stir to combine. Season as needed with salt and pepper.
Sprinkle with some freshly grated parmesan cheese and serve warm. Yields 6 servings at about 250 calories.