Whole Wheat Pasta With Spinach, Beans, and Tomatoes

Name: Whole Wheat Pasta With Spinach, Beans, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 5 garlic cloves, sliced thin; 3 garlic cloves, minced; 1 medium onion, diced; ½ teaspoon hot red pepper flakes; 20 ounces spinach, trimmed, chopped into 1 inch pieces; ¾ cup low sodium chicken broth or ¾ cup vegetable broth; 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) can cannellini beans, drained, rinsed; ¾ cup pitted kalamata olive, roughly chopped; 13 14 ounces whole wheat spaghetti; 2 ounces parmesan cheese, grated; salt; pepper

Servings: persons

3 tablespoons olive oil
5 garlic cloves, sliced thin
3 garlic cloves, minced
1 medium onion, diced
½ teaspoon hot red pepper flakes
20 ounces spinach, trimmed, chopped into 1 inch pieces
¾ cup low sodium chicken broth or ¾ cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained, rinsed
¾ cup pitted kalamata olive, roughly chopped
13 14 ounces whole wheat spaghetti
2 ounces parmesan cheese, grated
salt
pepper

1
Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
2
Cook stirring and turning frequently until light golden brown, about 3 minutes.
3
Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
4
Sprinkle lightly with salt.
5
Add onion to pan, cook until starting to brown, about 5 minutes.
6
Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
7
Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
8
Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
9
Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
10
Stir in the beans and the olives.
11
Meanwhile, bring 4 quarts of water to boil
12
Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
13
Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
14
Cook until pasta absorbs most of the liquid, about 2 minutes.
15
Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
16
Serve immediately with extra olive oil and parmesan.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 5 garlic cloves, sliced thin, 3 garlic cloves, minced, 1 medium onion, diced, and more.

Yes, Whole Wheat Pasta With Spinach, Beans, and Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!