Greek Pasta with Tomatoes and White Beans

By Lv2Cook

Ingredients

• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (19-ounce) can cannellini beans or other white beans rinsed and drained
• 1 (10-ounce) bag fresh spinach chopped (about 8 cups)
• 4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
• 1/2 cup finely crumbled Feta cheese (2 ounces)

Preparation

Step 1

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 cup sauce and 2 tablespoons cheese.