Spinach and Black Bean Pasta recipe

8 servings

1 (16 ounce) package whole wheat rotini pasta

1 1/2 cups vegetable broth

2 1/2 cups chopped fresh spinach

1/2 cup chopped red onion

1 clove garlic, chopped

1/2 teaspoon cayenne pepper

salt and pepper to taste

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen chopped broccoli

1 cup diced tomatoes

2 ounces freshly grated Parmesan cheese

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.

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.

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.