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.
Recipe by Cooking Light January 1998
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06/28/2018
I agree, this is a keeper, easy and delicious. I soaked my own white beans, I always think the canned ones taste funny. And I love me my feta so no parmeSan in this one.
12/08/2010
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.
01/17/2010
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.
02/26/2009
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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