Greek Pasta


This is a super easy, nutritious meal. I made this (again) for dinner last night, then reheated it for lunch today. Just as good!

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  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (19 ounce) can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese


  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain.
  2. While pasta is in colander, combine tomatoes and beans in the pasta pot. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Mix in pasta. When you serve it, sprinkle with feta.


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