• 4servings
  • 15minutes
  • 460calories

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Ingredients Jump to Instructions ↓

  1. 2 (14 1/2 ounce) cans Italian-style diced tomatoes

  2. 1 (19 ounce) can cannellini beans, drained and rinsed

  3. 10 ounces fresh spinach, washed and chopped

  4. 8 ounces penne pasta

  5. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a large pot of boiling salted water until al dente.

  2. 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.

  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.

  4. Serve sauce over pasta, and sprinkle with feta.


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