Greek Pasta with Tomatoes and White Beans An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

cook: 15 mins total: 25 mins prep: 10 mins Servings: 4 Yield: 4 servings


  • 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
  • ½ cup crumbled feta cheese


    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.

Nutrition Facts

Per Serving: 460 calories; protein 23.4g; carbohydrates 79g; fat 5.9g; cholesterol 16.7mg; sodium 592.8mg.


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