Fusilli with Garbanzo Beans and Spinach

By bakers_delight85

Ingredients

• 1 package (16 ounces) fusilli pasta
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed with garlic press
• 1/2 tsp. dried oregano
• 1 can (29 ounces) garbanzo beans, rinsed and drained
• 3 Tbsp. balsamic vinegar
• 1 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 bags (5 to 6 ounces each) baby spinach

Preparation

Step 1

Heat large saucepot of water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add onion, cook, covered, stirring often, 5 minutes. Stir in garlic and oregano and cook 30 seconds. Stir in beans, vinegar, salt, and pepper; cook, stirring often, 5 minutes.
When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve. Drain pasta; return to saucepot. Add spinach, bean mixture, and reserved cooking water; toss gently to combine. Serve with warm, crusty breadsticks.