Try vegtable broth and a Tbs. of lemon juice. You could also leave out the broth and water and just use the tbs of lemon juice to give it a vesty taste.
Whole-Wheat Pasta with White Beans and Spinach
Photo: Andrew McCaul; Styling: Suzette Kaminski
Yield: Serves 6
Cost per Serving: $.82
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Amount per serving
- Calories: 441
- Fat: 7g
- Saturated fat: 1g
- Protein: 17g
- Carbohydrate: 78g
- Fiber: 12g
- Cholesterol: 0.0mg
- Sodium: 341mg
- 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
- 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.
This recipe also appeared in the May 2011 issue.
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