Whole-Wheat Pasta with White Beans and Spinach

8 Reviews
ADD YOUR REVIEW
Photo: Andrew McCaul; Styling: Suzette Kaminski
Prep Time
5 Mins
Cook Time
12 Mins
Yield
Serves 6
April 2012
RECIPE BY MyRecipes

Ingredients

  • 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

Nutritional Information

  • Calories 441
  • Fat 7g
  • Satfat 1g
  • Protein 17g
  • Carbohydrate 78g
  • Fiber 12g
  • Cholesterol 0.0mg
  • Sodium 341mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Chef's Notes

This recipe also appeared in the May 2011 issue.

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Ratings & Reviews

Not a Fan

yindrgn13
September 21, 2016
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.

Sami07's Review

MomDeb
September 06, 2012
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.

harleydavida's Review

Sami07
July 30, 2012
N/A

yindrgn13's Review

harleydavida
April 10, 2012
To make this a true vegetarian recipe you need to use vegetable or mushroom broth, not chicken broth.

Mermaidsorchid's Review

Rachel
June 04, 2011
Sounds good but a disaster for points on Weight Watchers! Is the nutritional info. accurate???

Coffy500's Review

Mermaidsorchid
May 31, 2011
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.

MomDeb's Review

Coffy500
April 27, 2011
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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