An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.
- 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.
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.
Per Serving: 460 calories; protein 23.4g; carbohydrates 79g; fat 5.9g; cholesterol 16.7mg; sodium 592.8mg.