When time is short, try this delicious vegetarian main dish. You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta. —Janet Briggs
- 3 cups uncooked penne pasta
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 package (10 ounces) fresh spinach, chopped
- 1/2 cup finely crumbled feta cheese
- Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Add spinach; simmer for 2 minutes or until wilted, stirring occasionally. Drain pasta; top with tomato mixture and cheese. Yield: 4 servings.
Originally published as Pasta with Tomatoes and White Beans in Test Kitchen Favorites 2004 2005, p197
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