Greek Penne with Tomatoes and Beans
2018-03-27 10:45:46
Serves 4
From Tina Miller, Tested by Susan M. Selasky in the Free Press Test Kitchen.
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Nutrition Facts
Serving Size
1360g
Servings
4
Amount Per Serving
Calories 2324
Calories from Fat 219
% Daily Value *
Total Fat 25g
39%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 1464mg
61%
Total Carbohydrates 424g
141%
Dietary Fiber 38g
151%
Sugars 22g
Protein 102g
Vitamin A
544%
Vitamin C
179%
Calcium
98%
Iron
117%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 ounces whole wheat penne pasta such as Barilla Plus penne pasta
- 2 cans (14.5 ounces each) Italian-style diced tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 10 ounces fresh spinach, washed
- 1/2 cup reduced-fat crumbled feta cheese
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente; drain.
- Meanwhile, in a large nonstick skillet, combine the tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Stir pasta into spinach mixture and heat through.
- Sprinkle with feta cheese and serve.
Notes
- Recipe: Greek Pasta with Tomatoes and Beans | freep.com | Detroit Free Press http://www.freep.com/article/20101017/FEATURES02/10170345/Greek-Pasta-with-Tomatoes-and-Beans#ixzz12evFPPCw
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