Greek Pasta with Tomatoes and Beans

Ingredients

• ☐ 8 oz dry whole wheat penne pasta
• ☐ 2 (14.5 oz.) cans Italian-style diced tomatoes – No salt added (do not drain)
• ☐ 1 (15 oz.) can white beans (low sodium or no salt added preferred)
• ☐ 1 clove garlic minced
• ☐ ½ medium onion minced
• ☐ 1-2 tbsp extra virgin olive oil
• ☐ 1 tsp Italian seasoning
• ☐ 10 oz baby spinach
• ☐ 1 cup crumbled feta cheese (reduced fat option available)
•  
• Optional
• ☐ Fresh cherry tomatoes, halved
• ☐ Juice of ½ lemon (~2 tbsp)
• ☐ 1 (15 oz.) can quartered artichoke hearts, drained
• ☐ 1 roasted red pepper, chopped
• ☐ Garnish – fresh chopped parsley and or basil
• ☐ Kalamata olives, sliced

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Instructions:

1. Cook the pasta according to package directions until al dente (do not overcook).
2. Open can of low sodium white beans and rinse under cold running water.
3. While pasta cooks, heat olive oil in a large non-stick skillet, add garlic, onions, Italian seasoning sauté 3-4 minutes, add beans and tomatoes, cover and simmer for 5-10 minutes. Reduce heat to low.
4. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
5. Add cooked pasta to sauce and heat through (about 2-3 minutes).
6. Garnish with feta ,optional ingredients, fresh herbs and serve.