Greek Pasta with Tomatoes and White Beans

Ingredients

• 19 ounce .5 can cannellini beans drained and rinsed canned
• 29 ounce tomatoes diced italian-style canned
• 0.5 cup feta cheese crumbled
• 8 ounces penne pasta 
• 10 ounces pkt spinach fresh washed and chopped

Equipment

• frying pan
• pot

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. 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.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.