Greek Pasta with Tomatoes and White Beans

Italian-style tomatoes go for a brief simmer with tender white cannellini beans and fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 460 Calories

Ingredients

• ½ cup crumbled feta cheese
• 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

Recipe Instructions

Step 1

Cook the pasta in a large pot of boiling salted water until al dente.

Step 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.

Step 3

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.

Step 4

Serve sauce over pasta, and sprinkle with feta.