Instructions: Cook pasta until "al dente." In a large skillet, saute the mashed garlic in the olive oil. Add the garbanzo beans and the chicken broth. Stir until warmed. Add the raisins and the spinach. Heat just until spinach is wilted. Do not overcook.

Divide over cooked pasta. Top with Parmesan cheese and cracked peppercorns. Serve immediately.

This recipe yields 4 servings.

Comments: The key to this recipe is to have the pasta and "sauce" completed at the same time. Do not overcook. This is a great recipe for two cooks in the kitchen.

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