Spaghetti Gone Garbanzo!

• 10 ounces corn spaghetti
• 2 cups fresh tomatoes, chopped & with juice (canned is also fine)
• 1 cup vegetable stock
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 14 teaspoon salt
• 4 cups chopped spinach, firmly packed
• 1 cup garbanzo beans, drained
• 14 kalamata olive, chopped
• 1 tablespoon extra virgin olive oil

1. Bring several quarts of water to a boil in a large pot & cook pasta to al dente (make extra sure not to overcook as corn pasta can become gummy when overcooked).
2. Meanwhile, combine the tomatoes, oregano, garlic, stock & salt in a large saucepan & simmer over medium heat for 7 minutes, stirring occasionally.
3. Then add the spinach & garbanzo beans, cover & cook for 3 more minutes.
4. Drain the pasta well & mix well with the olives & olive oil.
5. Eat up!

corn spaghetti, fresh tomatoes, vegetable stock, garlic, oregano, salt, chopped spinach, garbanzo beans, olive, extra virgin olive oil

Taken from www.food.com/recipe/spaghetti-gone-garbanzo-384008 (may not work)