Tuesday, March 2, 2010

Greek Pasta with Tomatoes and White Beans

2 (14.5 oz) cans Italian style diced tomatoes
1 (19 oz) can cannellini beans, drained and rinsed
10 oz. fresh spinach, chopped and washed
8 oz. penne pasta
1/2 cup crumbled feta cheese

Cook pasta in a large pot of boiling water until done.

Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over meduim high heat. Reduce heat, and simmer for 10 minutes.

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

Serve over pasta and sprinkle with feta cheese.
(I have also added red peppers as well.)

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