Fusilli With Garbanzo Beans - cooking recipe

Ingredients

1 lb fusilli
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed with press
1/2 teaspoon dried oregano
1 (29 ounce) can garbanzo beans, drained and rinsed
3 tablespoons balsamic vinegar
1 1/4 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
2 (6 ounce) bags Baby Spinach

Preparation

Cook pasta as label directs.
Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
Add onion and cook, covered for 5 minutes, stirring often.
Stir in garlic and oregano and cook for 30 seconds.
Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
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.
Notes: I usually use the large corkscrew pasta istead of fusilli.
Actually, I've made it with several kinds of pasta--whatever I have on hand.
Even egg noodles worked fine.
Strangely, fusilli was my least favorite pasta to make this with.
Also, I use the chopped garlic that comes in a jar.
And thawed, frozen spinach works fine--you'll need much less of the reserved water.