Greek Pasta with Tomatoes and White Beans

Greek Pasta with Tomatoes and White Beans

Recipe by: Joelene Craver
Ready in less than 30 minutes, this is the perfect healthy meal for busy weeknights. Simply simmer canned Italian-style diced tomatoes and cannellini beans, adding spinach at the very end before tossing with cooked pasta.
25 m 4 servings 460 cals
2 (14.5 ounce) cans Italian-style diced tomatoes 
1 (19 ounce) can cannellini beans, drained and rinsed 
10 ounces fresh spinach, washed and chopped 

8 ounces penne pasta 
1/2 cup crumbled feta cheese

Prep      10 m
Cook      15 m
Ready In  25 m
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.


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