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Greek Pasta with Tomatoes and White Beans recipe |
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4 servings
Ingredients:
2 (14.5 ounce) cans Italian-style diced tomatoes1 (19 ounce) can cannellini beans, drained and rinsed10 ounces fresh spinach, washed and chopped8 ounces penne pasta1/2 cup crumbled feta cheese
Instructions:
Cook the pasta in a large pot of boiling salted water until al dente.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.Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.Serve sauce over pasta, and sprinkle with feta.
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