PASTA -- Greek Pasta with Tomatoes and White Beans

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* Exported from MasterCook *

 

Greek Pasta with Tomatoes and White Beans

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Jan/Feb '98 Main Dish

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 (14.5-ounce) cans diced tomatoes with basil, garlic, and

oregano

1 (19-ounce) can cannellini beans or other white beans -- rinsed and

drained

1 (10-ounce) bag fresh spinach -- chopped (about 8 cups)

4 cups hot cooked penne (about 1/2-pound uncooked

tubular-shaped pasta)

1/2 cup finely crumbled Feta cheese (2 ounces)

 

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 cup sauce and 2 tablespoons cheese.

 

Source:

" Cooking Light, January/February 1998, p.90 "

Copyright:

" © Cooking Light "

 

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Per serving: 459 Calories (kcal); 6g Total Fat; (11% calories from fat); 23g

Protein; 81g Carbohydrate; 17mg Cholesterol; 578mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : You can vary the recipe by using chickpeas instead of cannellini beans

and grated Romano cheese in place of Feta.

Nutr. Assoc. : 2470 5512 0 2836 20048