Greek Pasta with Tomatoes and White Beans
Contributed by Carol McCoy
2 (14.5oz) cans Italian style diced tomatoes
1 (19oz) can cannellini beans, drained & rinsed ~ Can use any other beans you like
10 oz fresh spinach, washed & chopped
8 oz penne pasta
1/2C crumbled feta cheese
- Cook the pasta in a large pot of boiling salted water until al dente
- Meanwhile, combine tomatoes and beans in a large non-stick. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
- Add spinach to the sauce and cook 2 mins or until spinach wilts, stirring occasionally.
- Serve sauce over pasta, and sprinkle with feta.