Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

474 calories; calories from fat 12%; fat 6.4g; saturated fat 2.5g; mono fat 1.3g; poly fat 1.6g; protein 22.5g; carbohydrates 84.7g; fiber 10.6g; cholesterol 13mg; iron 8.3mg; sodium 1553mg; calcium 343mg.
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