Greek Pasta with Tomatoes and White Beans

Recipe by: Joelene Craver

Ready in less than 30 minutes, this is the perfect healthy meal for busy weeknights. Simply simmer canned Italian-style diced tomatoes and cannellini beans, adding spinach at the very end before tossing with cooked pasta.

Ingredients

25 m 4 servings 460 cals

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 

1/2 cup crumbled feta cheese

Directions

Prep      10 m

Cook      15 m

Ready In  25 m

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.

source: www.allrecipes.com