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Greek Pasta With Tomatoes and White Beans

arlenearlene catanzano
servings:Makes 4 servings


  • 2 (14.5 oz.) cans diced tomatoes with basil, garlic, and oregano
  • 1 (19oz) can cannellini beans or other white beans, rinsed and drained
  • 1 (10oz) bag fresh spinach, chopped (about 8 cups)
  • 4 cups hot cooked penne (about 1/2 lb. uncooked pasta)
  • 1/2 cup (2oz.) finely crumbled feta cheese


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 cup sauce and 2 Tbsp cheese.



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