|Title:||Whole-Wheat Pasta with White Beans and Spinach|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. whole-wheat penne
2 T olive oil
1/4 c seasoned bread crumbs
2 cloves garlic- chopped
1 can (15 oz.) white beans- drained and rinsed
10 oz. baby spinach
1/2 c low-sodium vegetable broth
|Directions:||1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes.
2. Warm 1 T oil in a skillet over medium heat. Add bread crumbs and 1/4 t salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a bowl.
3. Warm remaining oil in skillet over medium-high heat. Add garlic; saute 30 seconds. Stir in beans, spinach and broth; bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 c water. Add pasta to bean mixture, stirring in reserved water 1 T at a time, if needed. Season with salt. Spoon into bowls; sprinkle with bread crumbs.