vegitarian_greek


Greek Pasta with Tomatoes and White Beans
"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."

Main Dishes-Vegetarian	INGREDIENTS: 2 (14.5 oz) cans Italian-style diced tomatoes 1 (19 oz) can cannellini beans drained and rinsed 10 ozs fresh spinach washed and chopped 8 ozs penne pasta 1/2 cp crumbled feta cheese	DIRECTIONS: 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 Servings: 4
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