Greek Pasta with Tomatoes and Beans
Originally submitted by Joelene Craver and modified by Kaboose.com
From our provider:
Average User Rating:
Vine-ripened tomatoes, tender cannellini beans and garden-fresh spinach create a colorful contrast to steaming penne and crumbled feta in this delicious Greek dish that brings a taste of the Mediterranean to your table.
Ingredients
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Cooking Instructions
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Serve sauce over pasta, and sprinkle with feta.
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving
- calories: 463cal
- total fat: 5.9g
- cholesterol: 17mg
- sodium: 593mg
- carbohydrates: 79.9g
- fiber: 11.8g
- protein: 23.4g
Preparation Time: 10 min.
Cooking Time: 15 min.
Ready In: 25 min.
Servings: 4
Cooking Time: 15 min.
Ready In: 25 min.
Servings: 4
Try it With:
Apple Cinnamon Dumplings
Related Recipes:
Greek Chicken Pasta
One-Pot Pasta with Chicken and Mushrooms
Fettucini with Sweet Pepper Sauce
Related Features:
Quick & Easy Pasta Favorites
Light Tasting Spring Recipes
