Garlic Butter Banza with Lemon and Spinach
Banza Rotini is made from chickpeas and pea protein, so it's very different from a wheat-based pasta but can fool almost any pasta lover into thinking it's regular 'ol wheat pasta.
What I love about Banza is that it offers such a rich source of protein and fibre compared to wheat pasta. I'm not suggesting that Banza is better nor more healthy than wheat pasta, but I do encourage people to try it as an alternative for busy nights. Because Banza offers almost double the protein as a wheat based pasta, there's no need to include another protein in the meal (such as meat, shrimp, chicken, or lentils), so it's a super time-saver.
This meal comes together in about as long as it takes to cook the pasta (~7-9 minutes).
225g Banza Rotini
4 cloves garlic, minced
2 tbsp extra virgin olive oil
2 tbsp butter (or vegan margarine)
2 big handfuls of fresh spinach, left whole or chopped
1 tsp dried oregano
1 tsp dried parsley
4-5 large sprigs fresh basil, chopped
1/8 tsp salt
Fresh ground pepper
Juice from 1/2 fresh lemon
1) Cook the Banza according to directions on the box. Drain, rinse, and set aside.
2) In a medium saucepan, saute the olive oil, butter, and garlic a few minutes.
3) Add the spinach, herbs, salt and pepper and saute until the spinach is just starting to wilt
4) Combine the garlic butter and spinach mixture with the Banza. Add the lemon juice and toss together well. Serve warm.
Submitted by Brooke Bulloch, RD