Greek Pasta with Tomatoes and Beans

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Make 6 servings

This easy pasta meal is packed with fiber and nutrients and the Italian seasoned tomatoes add the flavor!

INGREDIENTS

  • 8 oz. dry whole grain or multi-grain penne pasta (like Barilla Plus)
  • 2 (14.5 oz.) cans Italian-style diced tomatoes (do not drain)
  • 2 cups cooked Michigan Navy Beans
  • 10 oz. package baby spinach
  • 1 cup crumbled feta cheese

PREPERATION

  1. Cook the pasta according to package directions until al dente (do not overcook).
  2. While pasta cooks, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat to low. 
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Add cooked pasta to sauce and heat through (about 3-5 minutes).
  5. Sprinkle with feta and serve.

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