Whole Wheat Pasta with Spinach, Beans, Tomatoes, and Garlic Chips

Published November 1, 2005.

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… read more

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.

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Serves 4 to 6

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.

Ingredients

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