- 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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Reviewed Jun. 6, 2012
"While the recipe was very easy, we felt it was lacking something .... spice, garlic?"