Spinach and Black Bean Pasta

Ingredients

• 1 cup broccoli frozen chopped
• 15 ounce black beans drained and rinsed canned
• 0.5 teaspoon cayenne pepper 
• 1 clove garlic chopped
• 2 ounces parmesan cheese freshly grated
• 0.5 cup onion red chopped
• 16 ounce rotini pasta whole wheat
• 8 servings salt and pepper to taste
• 2.5 cups pkt spinach fresh chopped
• 1 cup tomatoes diced
• 1.5 cups vegetable broth 

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
3. 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.
4. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender.
5. Serve over the cooked pasta.
6. Garnish with Parmesan cheese.