Whole Wheat Pasta with Spinach, Beans, Tomatoes, and Garlic Chips
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 to 6
Ingredients
3 tablespoons olive oil 8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through garlic press (1 tablespoon)Table salt 1 medium onion, diced small (about 1 cup)½ teaspoon hot red pepper flakes 20 ounces curly spinach, trimmed, chopped into 1-inch pieces, and rinsed, water still clinging to leaves (about 16 cups), and reducing chicken broth to ¾ cup¾ cups low-sodium chicken broth 1 can (14 ½ ounces) diced tomatoes, drainedcan (15 ounces) cannellini beans, drained and rinsed¾ cup pitted kalamata olives, roughly chopped13 ¼ ounces whole wheat spaghetti 2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for servingGround black pepper
Before You Begin
If you can't find a 13.25-ounce package of Ronzoni, the winner of our tasting, use 3/4 pound of a whole wheat pasta of your choice. If you like, pass extra-virgin olive oil for drizzling over the finished pasta. For a vegetarian dish, substitute vegetable broth for chicken broth.
Instructions
- Heat oil and sliced garlic in 12-inch straight-sided sauté pan over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.
- Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add half of spinach to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining spinach, broth, tomatoes, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until spinach is completely wilted. Stir in beans and olives.
- Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately.
Time
1 hourYield
Serves 4 to 6Ingredients
3 tablespoons olive oil
8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through garlic press (1 tablespoon)
Table salt
1 medium onion, diced small (about 1 cup)
½ teaspoon hot red pepper flakes
20 ounces curly spinach, trimmed, chopped into 1-inch pieces, and rinsed, water still clinging to leaves (about 16 cups), and reducing chicken broth to ¾ cup
¾ cups low-sodium chicken broth
1 can (14 ½ ounces) diced tomatoes, drained
can (15 ounces) cannellini beans, drained and rinsed
¾ cup pitted kalamata olives, roughly chopped
13 ¼ ounces whole wheat spaghetti
2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
Ground black pepper
Test Kitchen Techniques
Ingredients
3 tablespoons olive oil
8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through garlic press (1 tablespoon)
Table salt
1 medium onion, diced small (about 1 cup)
½ teaspoon hot red pepper flakes
20 ounces curly spinach, trimmed, chopped into 1-inch pieces, and rinsed, water still clinging to leaves (about 16 cups), and reducing chicken broth to ¾ cup
¾ cups low-sodium chicken broth
1 can (14 ½ ounces) diced tomatoes, drained
can (15 ounces) cannellini beans, drained and rinsed
¾ cup pitted kalamata olives, roughly chopped
13 ¼ ounces whole wheat spaghetti
2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
Ground black pepper
Test Kitchen Techniques
Ingredients
3 tablespoons olive oil
8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through garlic press (1 tablespoon)
Table salt
1 medium onion, diced small (about 1 cup)
½ teaspoon hot red pepper flakes
20 ounces curly spinach, trimmed, chopped into 1-inch pieces, and rinsed, water still clinging to leaves (about 16 cups), and reducing chicken broth to ¾ cup
¾ cups low-sodium chicken broth
1 can (14 ½ ounces) diced tomatoes, drained
can (15 ounces) cannellini beans, drained and rinsed
¾ cup pitted kalamata olives, roughly chopped
13 ¼ ounces whole wheat spaghetti
2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
To transform these humble ingredients into a full-flavored whole-wheat pasta recipe quickly and easily, we restricted our choice of greens to kale and collard greens, which only require a quick braise, allowing us to cook the greens in a single batch while adding the flavors of aromatic onions, garlic, spicy red pepper flakes, and chicken broth at the same time. The greens, beans, and sauce had to simmer with the pasta for just a few minutes to create a gutsy, harmonious flavor.
Before You Begin
If you can't find a 13.25-ounce package of Ronzoni, the winner of our tasting, use 3/4 pound of a whole wheat pasta of your choice. If you like, pass extra-virgin olive oil for drizzling over the finished pasta. For a vegetarian dish, substitute vegetable broth for chicken broth.
Instructions
- Heat oil and sliced garlic in 12-inch straight-sided sauté pan over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.
- Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add half of spinach to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining spinach, broth, tomatoes, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until spinach is completely wilted. Stir in beans and olives.
- Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately.
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