Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes

Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes is a satisfying and flavorful pasta dish that combines wholesome whole-wheat spaghetti with nutritious curly-leaf spinach, creamy cannellini beans, and sweet diced tomatoes. This hearty recipe incorporates a rich base of flavors from sautéed onions, garlic, and a touch of red pepper flakes for a hint of spice. The addition of briny kalamata olives brings a delightful burst of flavor to the greens and beans.

To ensure all the delicious components come together in one pan, we braise the spinach in vegetable broth until tender before adding the beans and tomatoes. Simmering the pasta with the greens and beans allows the flavors to harmonize perfectly, resulting in a delightful one-pot meal that is both comforting and nutritious.

The dish is beautifully garnished with crispy garlic chips, a drizzle of extra-virgin olive oil, and a generous sprinkling of grated Parmesan cheese, adding texture and depth to each bite.

SERVES 4 TO 6

INGREDIENTS:

• 1 pound whole-wheat spaghetti
• 1¼ pounds curly-leaf spinach, stemmed and cut into 1-inch pieces
• ¾ cup vegetable broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (15-ounce) can cannellini beans, rinsed
• ¾ cup pitted kalamata olives, chopped coarse
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 8 garlic cloves, peeled, 5 cloves sliced thin lengthwise and 3 cloves minced
• Salt and pepper
• 1 onion, chopped fine
• ½ teaspoon red pepper flakes

INSTRUCTIONS:

1. Cook oil and sliced garlic in a 12-inch straight-sided sauté pan over medium heat, stirring often, until garlic turns golden but not brown, about 3 minutes. Transfer garlic to a paper towel–lined plate with a slotted spoon, and season lightly with salt.
2. Add onion to the oil left in the pan and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in minced garlic and pepper flakes and cook until fragrant, about 30 seconds. Add half of the spinach and cook, tossing occasionally, until starting to wilt, about 2 minutes. Add the remaining spinach, broth, tomatoes, and ¾ teaspoon salt, and bring to a simmer.
3. Cover (the pan will be very full), and cook, tossing occasionally, until the spinach is completely wilted, about 10 minutes (the mixture will be somewhat soupy). Stir in beans and olives.
4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon of salt and cook, stirring often, until just shy of al dente. Reserve ½ cup of cooking water, then drain pasta and return it to the pot. Stir in the greens mixture and cook over medium heat, tossing to combine, until the pasta absorbs most of the liquid, about 2 minutes.
5. Off heat, stir in Parmesan. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve, garnishing individual portions with garlic chips, a drizzle of oil, and extra Parmesan.

Prepare this wholesome and delightful Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes to indulge in a nutritious, one-pan pasta dish that satisfies both your taste buds and your hunger. Whether it’s a comforting weeknight meal or a gathering with family and friends, this recipe is sure to become a new favorite on your dining table. Enjoy the harmony of flavors, the goodness of greens, and the heartiness of beans in this delicious and wholesome pasta dish.