Greek Pasta with Tomatoes and White Beans recipe

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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

Nutrition Info

459.8 calories
carbohydrate: 79 g
cholesterol: 16.7 mg
fat: 5.9 g
fiber: 11.5 g
protein: 23.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 592.8 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  4. Serve sauce over pasta, and sprinkle with feta.

Recipe Yield

4 servings

Recipe Note

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

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