Whole-Wheat Pasta with White Beans and Spinach

Salt
1 lb. whole-wheat penne
2 Tbsp. olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 oz. baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth

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

2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumb s and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.

3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.

4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.

I have made this dinner twice. The first time I put in double the salt so it was kind of hard to tell whether we liked it or not. The second time was better. I liked it and the amazing thing was the girls liked it and ate it. Bad thing was Jeremy didn't like it. He said well maybe I'd like it better without the bread crumbs. So I gave him some without and he said nope I just don't like it. Sigh. Oh well. I also did not use whole wheat pasta.