Fusilli With Garbanzo Beans

• 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

1. Cook pasta as label directs.
2. Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
3. Add onion and cook, covered for 5 minutes, stirring often.
4. Stir in garlic and oregano and cook for 30 seconds.
5. Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
6. When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
7. Drain pasta; return to saucepot.
8. Add spinach, bean mixture and reserved cooking water; toss gently to combine.
9. Notes: I usually use the large corkscrew pasta istead of fusilli.
10. Actually, I've made it with several kinds of pasta--whatever I have on hand.
11. Even egg noodles worked fine.
12. Strangely, fusilli was my least favorite pasta to make this with.
13. Also, I use the chopped garlic that comes in a jar.
14. And thawed, frozen spinach works fine--you'll need much less of the reserved water.

fusilli, olive oil, onion, garlic, oregano, garbanzo beans, balsamic vinegar, salt, fresh coarse ground black pepper, spinach

Taken from www.food.com/recipe/fusilli-with-garbanzo-beans-71725 (may not work)