Rosemary and White Bean Pasta

Ingredients

• 1 cup baby spinach packed coarsely chopped
• 15.5 ounce navy beans undrained canned
• 1.3 ounces feta cheese reduced-fat
• 1 teaspoon rosemary fresh chopped
• 1  garlic clove minced
• 1 cup grape tomatoes halved
• 2 teaspoons olive oil extra-virgin
• 12  pimiento-stuffed olives chopped
• 3 tablespoons pinenuts toasted
• 1.8 cups multigrain rotini uncooked (corkscrew pasta)
• 0.3 teaspoon salt divided

Equipment

• bowl
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine tomatoes, next 4 ingredients, and 1/8 teaspoon salt in a small bowl; set aside.
3. Place beans in a colander; add cooked pasta.
4. Drain.
5. Combine pasta, beans, tomato mixture, spinach, cheese, oil, and remaining 1/8 teaspoon salt in a large bowl; toss well.