Greek Pasta with Tomatoes and White Beans

Recipe provided by Bonnie Casey, Kitchen Tour Chairperson

Serves 4

  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano
  • 1 (19-ounce) can cannellini beans or chickpeas, 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

Combine tomatoes and beans in a large nonstick skillet over medium-high heat.

Bring to a boil. Reduce heat and simmer 10 minutes.

Add spinach and cook 2 minutes or until spinach wilts, stirring occasionally.

Place 1 cup pasta on each of four plates. Top each serving with 11/4 cups sauce and 2 tablespoons cheese.

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