You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.
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
How to Make It
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.
This recipe is one of our favorites. So simple and quick, healthy, and really flavorful. I add sauteed mushrooms and only add one can of tomatoes (I'm not a huge fan of tomatoes). We probably make this once a week.
Excellent! Made with Fiber Gourmet pasta (go to www.fibergourmet.com to find out about it) and it was so hearty and delicious. Boyfriend loved it too. Made 3 VERY healthy dinner sized portions. Didn't change a thing. Oh, actually used no-salt tomatoes with the garlic, oregano, etc. YUM! Probably simmered the tomato and bean mixture for 20 minutes instead of 10...just because I boiled the pasta a little late.
WOW! This was SO much better than I expected and may have been the easiest and healthiest dinner I've ever made! Like others, I used Parmesan instead of feta and added the chopped spinach a bit at a time so that it would fit in the pan and wilt as I added it. Finally, I mixed the pasta in rather than spooning the sauce over top. Will be in my permanent collection!
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