Whole-Wheat Pasta with White Beans and Spinach

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

Preparation

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.

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