Greek Pasta with Tomatoes and White Beans

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Original recipe makes 4 servings

Ingredients

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.

Nutrition

Calories: 460 kcal
Carbohydrates: 79 g
Cholesterol: 17 mg
Fat: 5.9 g
Fiber: 11.5 g
Protein: 23.4 g
Sodium: 593 mg

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