Whole-Wheat Pasta with White Beans and Spinach

Ingredients

• 5 cups baby spinach 
• 15 oz beans white drained and rinsed canned
• 2 cloves garlic chopped
• 0.5 cup chicken broth low-sodium
• 2 tablespoons olive oil 
• 6 servings salt 
• 0.3 cup seasoned bread crumbs 
• 1 pound penne pasta whole-wheat

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of salted water to boil.
2. Add pasta and cook until al dente, about 10 minutes or as package directs.
3. Warm 1 Tbsp. oil in a small skillet over medium heat.
4. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes.
5. Transfer to a small bowl.
6. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat.
7. Add garlic and saut 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.
8. Drain pasta, reserving 1/2 cup cooking water.
9. 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.