Whole Wheat Pasta With Greens, Beans, Tomatoes, And Garlic Chips

1. Heat oil and sliced garlic in 12-inch straight-sided sauté pan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Remove garlic with slotted spoon and transfer to paper towel–lined plate. Sprinkle garlic lightly with salt.
2. Add onion to oil left in 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 spinach and cook, tossing occasionally, until starting to wilt, about 2 minutes. Add remaining spinach, broth, tomatoes, and 3⁄4 teaspoon salt and bring to simmer. Reduce heat to medium, cover (pan will be very full), and cook, tossing occasionally, until spinach is completely wilted, about 10 minutes (mixture will be somewhat soupy). Stir in beans and olives.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just shy of al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add greens mixture to pasta and cook over medium heat, tossing to combine, until pasta absorbs most of liquid, about 2 minutes.
4. Off heat, stir in Parmesan. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve immediately, drizzling individual portions with oil and passing garlic chips and Parmesan separately.

For a vegetarian dish, substitute vegetable broth for the chicken broth.