This is a filling dinner that comes together in a snap! Packed with protein pasta, hearty sausage, and low-fat garbanzo beans, you will stay full!
Dish Count :: 1 Saute Pan, 1 Pot, 1 Cutting Board
Everyone needs more 30 minute meals. Life is getting busier, and we are running out of time all over the place. Is this a self imposed busyness? Who knows. But whatever it is, we don’t have time, and at least for us, finding time for a quick dinner is becoming harder to come by.
This is the second recipe I have made from Heather Christo’s new cookbook Pure Delicious. And as I was scrambling to find something to make, I realized I was short a few ingredients, but I made a few substitutions based on what was in the pantry. And you know what, if this recipe is THIS good with these simple subs – it is INCREDIBLE as written.
See what changes I made for this meal – that was done in, wait for it, 25 minutes!
We are on a mission to eat our way through our pantry staples in the house. We are over brimming with mulitple jars and cans of the same thing, because I am terrible at the whole “check what you have before you buy more” game. *eye roll*
So now that I have four cans of garbanzo beans, three jars of pasta sauce, five cans of tuna, and 2 bags of flour with two open in my cupboard – it’s time for a serious purge. The delightful thing is, when I saw this recipe, I had nearly everything to make it – or well the right things to substitute to widdle down my stores a little bit.
Heather’s original recipe calls for white cannellini beans, but garbanzo beans were substituted for easy. And since I couldn’t get my mitts on mustard greens, I used spinach. This recipe turned out absolutely perfect and I can’t wait to make it again.
If you haven’t seen the other recipe I made from Heather’s book – check it out! It’s another staple in my lunch rotation now.
Rotini Pasta with Garbanzo Beans and Sausage
1 pound Protein Rotini Pasta (or Penne), I used Barilla Protein Pasta
12 ounces Pork Sausage
2 Tbsp Olive Oil
1 Red Onion, sliced thinly
5 cups Spinach
1 can (15-oz) Garbanzo beans, drained and rinsed.
Bring pot of salted water to a boil. Add in pasta and cook until al dente, or to taste. Reserve 1/2 cup of the pasta water. Drain the remaining water and rinse. SEt aside.
While the pasta is cooking, cook sausage in the saute pan, breaking apart into chunks. Cook until lightly browned. Add in the olive oil, and add in the sliced red onion. Cook until the onion is just softened. Add in the spinach, and wilt.
Add in the drained and rinsed garbanzo beans to the mixture and toss to combine. Add in salt and pepper to taste if you would like.
Toss in the drained pasta. Add additional olive oil if desired.
Adapted from Heather Christo's Pure Delicious Cookbook