Whole Wheat Pasta with Spinach, Beans, Tomatoes, and Garlic Chips
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Appears in Cook's Illustrated November/December 2005
This classic recipe from the Italian countryside deserves a place on the American table. Could we streamline it without forfeiting flavor?
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 si...