Greek Pasta With Tomatoes and White Beans

Ingredients

• 29 ounce tomatoes diced with basil, garlic, and oregano canned
• 19 ounce cannellini beans beans white rinsed drained canned
• 4 cups penne pasta hot tubular-shaped cooked uncooked ()
• 2 ounces feta cheese crumbled finely
• 10 ounce pkt spinach fresh chopped ( 8 cups)

Equipment

• frying pan

Directions

1. Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes.
2. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally.
3. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.