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Pasta with a light tomato and spinach sauce, topped with feta cheese for extra flavor. 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)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
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 4 450 calories per serving Recipe submitted by: traci g
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