Ingredients

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

Steps

1. Cook the pasta in a large pot of boiling salt water until al dente
2. Meanwhile, combine tomatoes and bans in a large non-stick skillet. 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. Serve sauce over pasta, and sprinkle with feta