Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
This recipe also appeared in the May 2011 issue.
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Wish I had read the reviews before attempting this recipe. The whole wheat pasta is heavy fiber which is great but if you're not used to it then you are in for a shock. It is very, very heavy and usually some what harder than average noodle consistency. All in all this recipe was so bland, I really could not stand it. I even dumped Alfredo sauce on top of it but it made the whole thing between the noodles and the sauce so heavy and still pretty unappetizing. Kind of feel like I wasted money making this because I probably will throw it out before I can actually bare to eat it all.
This is really easy and healthy. However, I agree that it really needs more flavor. I read the other review and added an extra clove of garlic and some oregano and it still seemed a bit bland. I would've added red pepper flakes but was cooking for others outside of my family and didn't want to make it spicy. I will make it again but jazz it up a bit more.
This recipe was very easy to prepare and healthy! It needs more flavor, however. I'll make it again because I liked the ease and the nutrients but I'm going to add more garlic and some oregano and a little pepper flakes to flavor it a bit more. I topped it with grated Parmigiano-Reggiano rather than the bread crumbs.
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