Spinach and Black Bean Pasta

Spinach and Black Bean Pasta

48
Christine Wise Stroop 1

"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

45 m servings 279 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

48
  1. 67 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Turns out watery and not very flavorful.

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 ...

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 ...

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 alr...

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 amou...

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 brot...

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...

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 coo...

I liked this alot. You could even eat the sauce like a soup, it was that tasty even without adding the pasta.

Everyone really liked this including my 6 yr old who had 2nd's. I made exactly as written except I used fresh broccoli florets instead of frozen chopped. I will make this again! thanks!