Greek Pasta With Tomatoes and White Beans

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