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
Instructions:
- Cook the pasta according to package directions until al dente (do not overcook).
- Open can of low sodium white beans and rinse under cold running water.
- 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.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Add cooked pasta to sauce and heat through (about 2-3 minutes).
- Garnish with feta ,optional ingredients, fresh herbs and serve.