Whole Wheat Veggie Pasta Bowls (04.04.13)

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by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 1 pound whole-wheat spaghetti
  • 2 tablespoons olive oil, divided
  • 1/4 cup seasoned whole wheat bread crumbs
  • 2 cloves garlic, chopped
  • 1/2 onion, diced
  • 1 15-oz. can no-salt added white beans, drained and rinsed
  • 1 cup edamame, shelled
  • 5 ounces baby spinach (about 2½ cups)
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/4 cup parmesan cheese, grated
  • 1 tomato, diced
  • Salt substitute and Pepper, to taste

Bring a large pot of water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.

Warm 1 tablespoon of. oil in a small skillet over medium heat. Add bread crumbs; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.

Warm remaining 1 tablespoon of. oil in a large skillet over medium-high heat. Add onion, garlic and snap peas; sauté for 2-3 minutes. Stir in beans, edamame and broth, Bring to a boil. Lower heat and simmer. Add in spinach and cook another 2 to 3 minutes.

Drain pasta, reserving 1/4 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water. Season with basil, salt substitute and pepper. Divide among 6 bowls. Top with cheese and tomato. Sprinkle each portion with bread crumbs.