Spinach and Black Bean Pasta Recipe - Allrecipes.com
Spinach and Black Bean Pasta Recipe
  • READY IN 45 mins

Spinach and Black Bean Pasta

Recipe by  

"This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
  3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

This was excellent. I increased the amount of broccoli, spinach,. onion and tomatoes.... just because I like them. I also added some cumin along with the cayenne. After cooking, I thickened the sauce with a little cornstarch. This is a very fast one dish healthy meal. When I reheated leftovers, I stirred in a couple of tablespoon of fat free cream cheese.. delish.

 
Most Helpful Critical Review
Jul 06, 2004

Turns out watery and not very flavorful.

 
Sep 08, 2009

I was very skeptical of this recipe, but I had spinach and broccoli that needed using up so I gave it a try. It was amazingly delicious! The only change I had to make was chicken broth rather than vegetable broth. I have tried this with vegetable broth, the chicken broth definitely gives it better flavor. I also would recommend using two garlic cloves. You could easily add more of the vegetables, as they cook down quite a bit, or just halve the amount of noodles used. I would definitely make this again.

 
Mar 19, 2007

I liked this alot. You feel like you are eating as healthy as you really are. I did add some chili powder, some extra cumin, and crushed red pepper flakes. Also, since the vegetable broth is already heavy in sodium, I used Mrs Dash instead of the salt. Add to make this meal more robust, I added chicken sausage. I sauteed them with the garlic and oil and let them cook along with the vegetables. It was a nice compliment to the dish. My husband really liked it, and I will be making this one again!

 
Sep 24, 2003

It's not haute cuisine, but it's easy, healthy, and tastes good. I enjoyed the little bit of heat the cayenne added, but those with small children or wimpy boyfriends might want to cut the amount a bit. Also, the recipe might make 8 servings if it is used as a side dish, but it will serve less (maybe 4 servings) if used as a main.

 
Jul 15, 2003

This was really delicious. Even my roomate, who is a meat-and-potatoes person, loved it. The flavors blended so well... I am DEFINITELY making this agian. I used frozen spinach, chicken broth, and extra garlic. I also forgot to add the tomatoes (oops!), and it was still excellent.

 
Jan 23, 2007

I did as another reviewer suggested and added oregano and chili powder and upped the cayene. I cooked 1/2 package of wheat rotini and appx 1 cup veggie broth. Great flavor. Will definitely make this again, thanks for the great recipe!

 
May 16, 2010

I read all 33 reviews before making this dish and decided to make as directed first. I cooked the broth and vegetables in a large skillet and the broth cooked way down while the veggies were cooking so mine was not soupy at all. It had just enough broth to keep the pasta moist after I mixed the pasta into the dish at the end. I added enough red pepper flakes to make it mellow and not hot. I too felt it needed more seasoning beyond salt and pepper, but I didn't want to go the southwestern flavor route. I waited until the whole wheat pasta was cooked, then tried a taste test with a spoonful seasoned with basil. Next, a spoonful with oregano. I ended up adding dried basil and dried oregano to taste (a generous half-teaspoon each) and it tasted very good with the cheese sprinkled on. This is a very good week night dish. I liked it and my husband did also but commented that he would like maybe some Italian sausage on the side! I will make this again.

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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