Whole-Wheat Penne with Baby Spinach
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 slice hearty white sandwich bread, torn into pieces3 tablespoons unsalted butter 3 garlic cloves, minced¼ teaspoon red pepper flakes 3 ¾ cups low-sodium chicken broth 1 cup heavy cream Salt and pepper 12 ounces (3 ¾ cups) whole-wheat penne 6 ounces (6 cups) baby spinach, chopped2 ounces Parmesan cheese, grated (1 cup)
Before You Begin
You can substitute baby arugula for the baby spinach.
Instructions
- Process bread in food processor until coarsely ground, about 5 seconds. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add one-third of garlic and cook until fragrant, about 30 seconds. Add bread crumbs and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to simmer. Add penne and cook, stirring occasionally, until al dente, about 10 minutes.
- Off heat, stir in spinach and Parmesan. Season with salt and pepper to taste. Sprinkle with toasted bread crumbs. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 slice hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter
3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 ¾ cups low-sodium chicken broth
1 cup heavy cream
Salt and pepper
12 ounces (3 ¾ cups) whole-wheat penne
6 ounces (6 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
1 slice hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter
3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 ¾ cups low-sodium chicken broth
1 cup heavy cream
Salt and pepper
12 ounces (3 ¾ cups) whole-wheat penne
6 ounces (6 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
1 slice hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter
3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 ¾ cups low-sodium chicken broth
1 cup heavy cream
Salt and pepper
12 ounces (3 ¾ cups) whole-wheat penne
6 ounces (6 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
Why This Recipe Works
To save time and dishes, we cook the pasta and the sauce in the same pan.
Before You Begin
You can substitute baby arugula for the baby spinach.
Instructions
- Process bread in food processor until coarsely ground, about 5 seconds. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add one-third of garlic and cook until fragrant, about 30 seconds. Add bread crumbs and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to simmer. Add penne and cook, stirring occasionally, until al dente, about 10 minutes.
- Off heat, stir in spinach and Parmesan. Season with salt and pepper to taste. Sprinkle with toasted bread crumbs. Serve.
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