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Greek Pasta With Tomatoes and White Beans

Yield 4 servings
You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.

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 (2 ounces) finely crumbled feta cheese

Nutrition Information

  • calories 474
  • caloriesfromfat 12 %
  • fat 6.4 g
  • satfat 2.5 g
  • monofat 1.3 g
  • polyfat 1.6 g
  • protein 22.5 g
  • carbohydrate 84.7 g
  • fiber 10.6 g
  • cholesterol 13 mg
  • iron 8.3 mg
  • sodium 1553 mg
  • calcium 343 mg

How to Make It

  1. 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 with 1 1/4 cups sauce and 2 tablespoons cheese.