• 1/4 lb. spaghetti (or other pasta)
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced (or one if too strong)
  • 1/2 teaspoon dried dill
  • 2 cups tightly packed, chopped spinach
  • 1/4 cup canned garbanzo beans, rinsed and drained
  • 2 tablespoon fresh lemon juice
  • salt and pepper to taste


Cook pasta al dente

Heat oil in medium skillet (nonstick is better) and sautee onion, garlic and dill over medium heat for about 5 minutes.

Add spinach and garbanzo beans and continue to cook for about 3 minutes.

Drain pasta. Mix pasta and spinach mixture in serving bowl. Add lemon juice and salt/pepper.

This recipe is one of my favorites and it’s quick. I usually double the recipe and eat the leftovers for lunch the next day.

Serves: 1

Preparation time: 20 min.