Whole Wheat Pasta With Spinach, Beans, and Tomatoes

Cook's Illistrated Recipe posted for safekeeping

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 pot

Ingredients

• 3  tablespoons olive oil
• 5  garlic cloves, sliced thin
• 3  garlic cloves, minced
• 1  medium onion, diced
• 1⁄2 teaspoon hot red pepper flakes
• 20  ounces spinach, trimmed, chopped into 1 inch pieces
• 3⁄4 cup low sodium chicken broth or 3⁄4 cup vegetable broth
• 1 (14 1/2ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained, rinsed
• 3⁄4 cup  pitted kalamata olive, roughly chopped
• 13 1⁄4 ounces  whole wheat spaghetti
• 2  ounces parmesan cheese, grated
•  salt
•  pepper

Directions

1. Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
2. Cook stirring and turning frequently until light golden brown, about 3 minutes.
3. Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
4. Sprinkle lightly with salt.
5. Add onion to pan, cook until starting to brown, about 5 minutes.
6. Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
7. Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
8. Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
9. Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
10. Stir in the beans and the olives.
11. Meanwhile, bring 4 quarts of water to boil
12. Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
13. Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
14. Cook until pasta absorbs most of the liquid, about 2 minutes.
15. Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
16. Serve immediately with extra olive oil and parmesan.