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
1/2 cup crumbled feta cheese
Directions
- 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.
Pair this Recipe
NUTRITION
INFORMATION
Servings
Per Recipe: 4
Amount Per
Serving
Calories: 460
Total Fat: 5.9g
Cholesterol: 17mg
Sodium: 593mg
Total Carbs: 79g
Dietary Fiber: 11.5g
Protein: 23.4g
Powered by: ESHA
Nutrient Database
