|4 cups||whole wheat penne pasta|
|1/3 cup||extra-virgin olive oil|
|1 1/2 cups||fresh bread crumbs|
|4 cloves||garlic, minced|
|1/4 tsp||salt (optional)|
|1 can (19 oz.)||romano beans, drained and rinsed|
|pinch of hot pepper flakes|
In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Meanwhile, in large skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry bread crumbs and one-quarter of the garlic, stirring, until golden, about 3 minutes. Transfer to bowl; set aside.
In same skillet, heat remaining oil over medium heat; fry remaining garlic and hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding some of the reserved cooking liquid if desired. Serve sprinkled with bread crumb mixture.
Nutrient analysis: 712 calories; 28 g protein; 21 g fat; 111 g carb; 18 g fibre; 1.1 mg sodium