Categories: pasta

Ingredients

• salt
• 1 lb. whole-wheat penne
• 2 Tbsp. olive oil
• 1/4 cup seasoned bread crumbs
• 2 cloves garlic, chopped
• 1 15 oz. can white beans, drained and rinsed
• 10 oz. baby spinach
• 1/2 cup low-sodium chicken broth

Directions

1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes.
2. Warm 1 Tbsp. oil in a skillet over medium heat. Add bread crumbs and 1/4 tsp. 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, sauté 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 cup water. Add pasta to bean mixture, stirring in reserved water 1 Tbsp. at a time, if needed. Season with salt. Spoon into bowls; sprinkle with bread crumbs.

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