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)


How to make this recipe:
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

Nutrition information: 450 calories per serving

Recipe from: traci g