Spaghetti Florentine (quick and easy)
1/2 box of your favorite spaghetti
1 box frozen chopped spinach, thawed
1 can of garbanzo beans (chick-peas)
1 medium onion, chopped
2-3 cloves garlic
1/2 cube of vegetarian vegetable soup broth
1 teaspoon dried Rosemary
1 teaspoon dried Oregano
1 teaspoon dried basil
Grated soycheese
Prepare spaghetti according to directions on box.
Add thawed spinach to spaghetti during the last few minutes of cooking.
In a medium saucepan, bring 1/2 C of water to a boil. Add 1/2 cube of soup broth to water. (I found a whole cube made the dish a little too salty). Saute the onion and garlic in the broth for a few minutes. Add the garbanzo beans, rosemary, oregano, and basil. Let simmer for 15 minutes or so. You may need to add a little more water to keep beans from sticking to the bottom of the pan.
Drain spaghetti and spinach. Add bean mixure to spaghetti. Top with grated cheese.
SO HOW'D IT GO?
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