Greek Pasta with Tomatoes and White Beans
Description
Cannellini beans, penne pasta, spinach, feta, and tomatoes create a quick and tasty Greek-inspired dinner that keeps you coming back for more.
Ingredients
•
8 ounces penne pasta
•
2 (14 1/2 ounce) cans Italian-style diced tomatoes
•
1 (19 ounce) can cannellini beans, drained and rinsed
•
10 ounces fresh spinach, washed and chopped
•
1/2 cup crumbled feta cheese
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2
Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3
Serve sauce over pasta, and sprinkle with feta.