Spinach and Black Bean Pasta

Ingredients

• 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

Directions

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.