Pasta with Tomatoes and Beans

[Guest guest]

Pasta with Tomatoes and Beans

 

2 cans (14.5oz) tomatoes with basil, garlic, and

oregano, diced

1 can (19oz) cannellini beans or other white bean

(drained & rinsed)

1 bag (10oz) fresh spinach, chopped (about 8 cups)

4 cups hot cooked penne pasta (about 1/2 lb. uncooked)

1/2 cup finely crumbled feta cheese (2oz) or grated

romano

 

Combine tomatoes and beans in a large non-stick

skillet over medium-high heat. Bring to a boil. Reduce

heat; simmer 10 minutes. Add spinach; cook 2 minutes

or until spinach wilts, stirring occasionally.

Place 1 cup pasta on each of four plates; top each

serving with 1 1/4 cup sauce and 2 tablespoons cheese.

 

 

Serve with a mixed green salad and garlic bread.

 

Serves: 4

 

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