• 11_recipe


    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


    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.