- 1 pound whole-wheat penne
- 2 tablespoons olive oil
- 1/4 cup seasoned bread crumbs
- 2 cloves garlic, chopped
- 1 15-oz. can white beans, drained and rinsed
- 10 ounce baby spinach (about 5 cups)
- 1/2 cup low-sodium chicken broth
- calories 441
- fat 7 g
- satfat 1 g
- protein 17 g
- carbohydrate 78 g
- fiber 12 g
- cholesterol 0.0 mg
- sodium 341 mg
How to Make It
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.