Greek Pasta with Cannellini Beans and Spinach

[Guest guest]

We had this for Mothers Day celebration.

Petro

 

Greek Pasta with Cannellini Beans and Spinach

 

2 14.5 oz. cans of Italian style diced tomatoes

1 19 oz. can of cannellini beans, drained and rinsed

2 cloves minced garlic

1 tsp. dried basil

2 tsps. dried oregano

1/2 cup sliced Kalamato olives

10 ozs. fresh spinach, torn into bite size pieces

1 lb. penne pasta

1/2 cup crumbled feta cheese

 

Bring water to a boil in a large pot for the pasta. Cook the pasta until al

denté.

Meanwhile, heat the beans, tomatoes, garlics and herbs to boiling in a large non

stick sauté pan. Turn the heat down and simmer for 10 minutes.

Add the olives and spinach to the sauce. Stir gently over low heat until the

spinach has wilted.

Serve the sauce over the pasta. Top with the crumbled feta.

Serves 6 .

 

 

 

 

[Guest guest]

Sounds so good. I gotta try this soon. Thanks Petro.

 

Judy

-

Petro B

gourmet-recipes-from-around-the-world ;

 

Wednesday, May 14, 2008 8:54 PM

Greek Pasta with Cannellini Beans and Spinach

 

 

We had this for Mothers Day celebration.

Petro

 

Greek Pasta with Cannellini Beans and Spinach

 

2 14.5 oz. cans of Italian style diced tomatoes

1 19 oz. can of cannellini beans, drained and rinsed

2 cloves minced garlic

1 tsp. dried basil

2 tsps. dried oregano

1/2 cup sliced Kalamato olives

10 ozs. fresh spinach, torn into bite size pieces

1 lb. penne pasta

1/2 cup crumbled feta cheese

 

Bring water to a boil in a large pot for the pasta. Cook the pasta until al

denté.

Meanwhile, heat the beans, tomatoes, garlics and herbs to boiling in a large

non stick sauté pan. Turn the heat down and simmer for 10 minutes.

Add the olives and spinach to the sauce. Stir gently over low heat until the

spinach has wilted.

Serve the sauce over the pasta. Top with the crumbled feta.

Serves 6 .