Greek Pasta with Tomatoes & White Beans

You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.

• 2 (14.5-oz) cans tomato sauce w/basil, garlic, and oregano (or add herbs and garlic)
• 1 (19 oz) can cannellini beans or other white beans, rinsed and drained
• 1 (10 oz) bag fresh spinach, chopped (about 8 cups)
• 4 cups hot cooked penne (about ½ lb uncooked tubular-shaped pasta)
• ¼ cup (1 oz) finely crumbled feta cheese

Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving w/ 1 ¼ cup sauce & tablespoon cheese. Yield: 4 servings.

Nutritional Information Per Serving

Calories 437
Fat 3 g
Protein 20.5g
Carbohydrates 84.7g
Fiber 10.6 g
Sodium 477 mg