Rating: 2.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Recipe by MyRecipes April 2012

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Credit: Andrew McCaul; Styling: Suzette Kaminski

Recipe Summary test

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

This recipe also appeared in the May 2011 issue.

Nutrition Facts

441 calories; fat 7g; saturated fat 1g; protein 17g; carbohydrates 78g; fiber 12g; sodium 341mg.
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