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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 474
  • Calories from fat: 12%
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 22.5g
  • Carbohydrate: 84.7g
  • Fiber: 10.6g
  • Cholesterol: 13mg
  • Iron: 8.3mg
  • Sodium: 1553mg
  • Calcium: 343mg

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

Preparation

  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.
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