Pasta with Tomatoes and White Beans Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 364 calories, 4g fat (2g saturated fat), 8mg cholesterol, 722mg sodium, 65g carbohydrate (8g sugars, 9g fiber), 17g protein.


  1. 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.
  2. Add spinach; simmer for 2 minutes or until wilted, stirring occasionally. Drain pasta; top with tomato mixture and cheese. Yield: 4 servings.
TEST KITCHEN TIP If you use baby spinach, you don't need to chop it before using in this recipe.
Originally published as Pasta with Tomatoes and White Beans in Test Kitchen Favorites 2004 2005, p197

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jmkasprak User ID: 2880256 156927
Reviewed Jun. 6, 2012

"While the recipe was very easy, we felt it was lacking something .... spice, garlic?"

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