Greek Pasta With Tomatoes and White Beans

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


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

January 1998
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