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Greek Pasta With Tomatoes and White Beans

Cooking Light

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Worthy of a Special Occasion

You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.

Yield: 4 servings

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  (2 ounces) finely crumbled feta cheese

Preparation

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 cups sauce and 2 tablespoons cheese.

Nutritional Information

Calories:
474 (12% from fat)
Fat:
6.4g (sat 2.5g,mono 1.3g,poly 1.6g)
Protein:
22.5g
Carbohydrate:
84.7g
Fiber:
10.6g
Cholesterol:
13mg
Iron:
8.3mg
Sodium:
1553mg
Calcium:
343mg
Cooking Light, JANUARY 1998