This spinach and whole wheat pasta salad, tossed with sun-dried tomatoes and garbanzo beans (also known as chickpeas), is satisfying enough as a light main course, or perfect to serve alongside grilled entrées.
- 1/2 pound whole wheat orzo (rice-shaped pasta)
- 1/4 pound baby spinach (about 4 packed cups)
- 3 tablespoons lemon juice
- 24 pieces sun-dried tomatoes in extra-virgin olive oil chopped, plus 1 tablespoon oil from the jar
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas) rinsed and drained
Bring a large pot of salted water to a boil over medium heat, and cook orzo until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again. In a large bowl, toss orzo with spinach, lemon juice, sun-dried tomatoes and garbanzo beans.
Per serving: 390 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 430mg sodium, 71g carbohydrates (12g dietary fiber, 10g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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