Ingredients

  • 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
  • ½ cup crumbled feta cheese
  • Directions

  • Step 1

    Cook the pasta in a large pot of boiling salted water until al dente.

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  • Step 2

    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.

  • Step 3

    Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.

  • Step 4

    Serve sauce over pasta, and sprinkle with feta.

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