Whole-Wheat Pasta With White Beans And Spinach – a delicious recipe with Salt, penne, olive oil, bread crumbs, garlic, white beans. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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 saute 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.
5
This recipe also appeared in the May 2011 issue.
169
kcal
Calories
9
g
Fat
10
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Salt, 1 pound whole-wheat penne, 2 tablespoons olive oil, 1/4 cup seasoned bread crumbs, and more.
Yes, Whole-Wheat Pasta With White Beans And Spinach 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.
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