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.)