Greek Pasta with Tomatoes and White Beans

Pasta with a light tomato and spinach sauce, topped with feta cheese for extra flavor.

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 finely crumbled Feta cheese (2 ounces)

Directions:
Combine tomatoes and beans in a large nonstick skillet over medium- high heat and bring to a boil. Reduce heat and simmer about 10 minutes.

Add spinach and cook about 2 minutes or until spinach wilts, stirring occasionally.

Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cup sauce and 2 tablespoons cheese.

Prep time: 25 minutes

Serves 4

450 calories per serving

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Recipe submitted by: traci g -