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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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

Directions

  • 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.
TEST KITCHEN TIP If you use baby spinach, you don't need to chop it before using in this recipe.

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Reviews

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Average Rating:
  • jmkasprak
    Jun 6, 2012

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