Whole Wheat Pasta With Spinach, Beans, And Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons olive oil
• 5 garlic cloves, sliced thin
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1/2 teaspoon hot red pepper flakes
• 20 ounces spinach, trimmed, chopped into 1 inch pieces
• 3/4 cup low sodium chicken broth or 3/4 cup vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained, rinsed
• 3/4 cup pitted kalamata olive, roughly chopped
• 13 1/4 ounces whole wheat spaghetti
• 2 ounces parmesan cheese, grated
• salt
• pepper

Recipe

• 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.