Pasta with Tomatoes and White Beans
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
Ingredients
- 3 cups uncooked penne pasta
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 package (10 ounces) fresh spinach, chopped
- 1/2 cup finely crumbled feta cheese
Reviews
While the recipe was very easy, we felt it was lacking something .... spice, garlic?