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Whole-Wheat Pasta with White Beans and Spinach

Photo: Andrew McCaul; Styling: Suzette Kaminski
Prep time 5 mins
Cook time 12 mins
Yield Serves 6


  • Salt
  • 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

Nutrition Information

  • 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

  1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

This recipe also appeared in the May 2011 issue.