Yield
4 servings

You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.

How to Make It

Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.

Ratings & Reviews

zmichelle's Review

Chattys82
December 08, 2010
This recipe is one of our favorites. So simple and quick, healthy, and really flavorful. I add sauteed mushrooms and only add one can of tomatoes (I'm not a huge fan of tomatoes). We probably make this once a week.

Chattys82's Review

nolamom
January 18, 2010
Excellent! Made with Fiber Gourmet pasta (go to www.fibergourmet.com to find out about it) and it was so hearty and delicious. Boyfriend loved it too. Made 3 VERY healthy dinner sized portions. Didn't change a thing. Oh, actually used no-salt tomatoes with the garlic, oregano, etc. YUM! Probably simmered the tomato and bean mixture for 20 minutes instead of 10...just because I boiled the pasta a little late.

nolamom's Review

zmichelle
February 27, 2009
WOW! This was SO much better than I expected and may have been the easiest and healthiest dinner I've ever made! Like others, I used Parmesan instead of feta and added the chopped spinach a bit at a time so that it would fit in the pan and wilt as I added it. Finally, I mixed the pasta in rather than spooning the sauce over top. Will be in my permanent collection!