Tuesday, July 26, 2011

Greek Pasta

1 lb penne pasta
1 15oz can cannellini or great northern beans, rinsed
1 15oz can diced Italian tomatoes
1 9 oz pkg fresh spinach
4 oz crumbled feta cheese

In a large pot, cook pasta according to package directions.  In a large skillet over medium heat, bring tomatoes and beans to a bubble.  Add spinach and cover until wilted.  Stir in the pasta.  Crumble feta over the dish before serving.  Serves four.

I've been making this dish for years.  It's quick and easy, which is a huge plus in my book.  Also, it's very healthy.  I usually buy petite diced tomatoes and season them myself because my husband doesn't like "big" diced tomatoes.  You can make this with any type of pasta, and he actually prefers bowties. 

1 comment:

  1. This sounds so good Amy! I am going to try it!



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