Greek Pasta with Tomatoes and White Beans

Makes 4-6 servings

Getting started

Equipment you will need: Large pot, large skillet, can opener, wooden spoon

Do right away when you get home: Action step 1

Ingredients

Action

8 oz. whole wheat penne pasta

 

1. Fill a large pot with water and put on stove on high to boil. Cook pasta according to package directions.

 

3 garlic cloves, minced

½ medium onion, chopped

1 tsp. olive oil

 

2. In a large non-stick skillet, heat oil. Sauté garlic and onion until onion is translucent.

 

2 (14.5 oz.) cans Italian-style diced tomatoes

1 (19 oz.) can cannellini beans, drained and rinsed

 

3. Add tomatoes and beans and bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.

 

10 oz. fresh spinach, washed and chopped

 

4. Add spinach to tomato mixture. Cook for 2 minutes or until spinach wilts, stirring constantly.

 

½ cup crumbled feta cheese

 

5. Serve sauce over pasta, sprinkle with feta.