Farfalle With Garbanzo Beans And Spinach

• 1 (10-ounce) package fresh spinach
• 14 ounces farfalle (bow tie pasta), uncooked
• 2 teaspoons olive oil, divided
• 3 cloves garlic, minced
• 1/2 cup canned low-sodium chicken broth, undiluted
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (15-ounce) can garbanzo beans (chick-peas), drained
• 1 (4-ounce) package crumbled feta cheese
• Lemon wedges (optional)

1. Trim and chop spinach; set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add garlic; saute 3 minutes. Reduce heat; stir in broth and next 4 ingredients. Add spinach; cover and cook just until spinach wilts. Combine cooked pasta and spinach mixture in a large bowl. Add remaining 1 teaspoon oil and cheese; toss well. Garnish with lemon wedges, if desired. Serve immediately.

fresh spinach, pasta, olive oil, garlic, chicken broth, oregano, salt, freshly ground pepper, garbanzo beans, feta cheese, lemon wedges

Taken from www.myrecipes.com/recipe/farfalle-with-garbanzo-beans-spinach (may not work)