Greek Pasta With Tomatoes and White Beans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta. Ingredients:
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
1 (10-ounce) bag fresh spinach, chopped (about 8 cups) |
4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta) |
1/2 cup (2 ounces) finely crumbled feta cheese |
Directions:
1. Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.
|
|