Greek Pasta with Tomatoes and White Beans

By Edoo

"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."

Ingredients

• 2 2 ounce) cans 2 (14.5 ounce) cans Italian-style diced tomatoes
• 2 2 ounce) cans 2 (14.5 ounce) cans Italian-style diced tomatoes
• 2 2 ounce) cans 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 1 ounce) can 1 (19 ounce) can cannellini beans, drained and rinsed
• 1 1 ounce) can 1 (19 ounce) can cannellini beans, drained and rinsed
• 1 1 ounce) can 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 10 10 ounces fresh spinach, washed and chopped
• 10 10 10 ounces fresh spinach, washed and chopped
• 10 10 10 ounces fresh spinach, washed and chopped
• 8 8 8 ounces penne pasta
• 8 8 8 ounces penne pasta
• 8 8 8 ounces penne pasta
• 1/2 1/2 1/2 cup crumbled feta cheese
• 1/2 1/2 1/2 cup crumbled feta cheese
• 1/2 1/2 1/2 cup crumbled feta cheese

Preparation

Step 1

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.