Greek pasta with tomatoes and beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | Minced garlic cloves | |
| 1 | 28 oz. can diced tomatoes | |
| 1 | 15 oz. can cannellini beans drained | |
| 4 | cups | Fresh baby spinach |
| 3 | tablespoons | Capers |
| 3 | tablespoons | Basil - chopped |
| 1 | pounds | Cooked penne pasta |
| ½ | cup | Crumbled feta cheese |
| Romano cheese for garnish | ||
Directions
Directions: In a large saut‚ pan, heat the olive oil and saut‚ the garlic briefly. Add the diced tomatoes and cannellini beans and bring to a simmer.
Add the fresh spinach and cook for 2 minutes, until spinach wilts. Add the capers and basil. Stir to combine. Toss the sauce with the cooked pasta and top with the feta and romano cheese.
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