Greek Pasta with Tomatoes and White Beans Recipe - Allrecipes.com
Greek Pasta with Tomatoes and White Beans Recipe
  • READY IN 25 mins

Greek Pasta with Tomatoes and White Beans

Recipe by  

"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, combine tomatoes and beans 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2004

It's excellent but I made LOTS of changes based on other reviews. I chopped tomatoes from a 28-oz can of tomatoes. I used a 15 oz. can of lima butter beans instead of cannellini beans. I sauteed three diced garlic cloves in 2 Tbsp olive oil and began the sauce with that. I addded 1 tsp basil and 1 tsp oregano to the sauce. I doubled the amount of pasta (to 16 oz.) to serve all five people in my family. I crumbled 8 oz. of feta cheese and mixed it with the entire pasta/sauce mixture instead of just putting it on top. I think it's great now.

 
Most Helpful Critical Review
Sep 11, 2003

This recipe was not a keeper at my house. Not very flavorful!

 
Feb 01, 2007

I thought this was a great simple meal - easy to make and so good! I also used plain diced tomatoes instead of the italian style. I sauteed some garlic and onion first, added the tomatoes along with 1 tsp salt, 1/2 tsp sugar, and some italian seasoning and let simmer for about a half hour, then adding the beans, fresh basil, and spinach. Absolutely delicious!! Will be making on a regular basis... mmmm...

 
Sep 09, 2005

This was great but I'll tell you what I did.... after cooking and draining the pasta and putting it back in the pot, I put the spinach right on top and then the sauce - spinach did not get soggy and was very good - this is a keeper for me!!

 
Nov 30, 2006

We loved this dish. I will make this over and over again. Super fast, easy and cheap! I made some changes. Sautéed a little onion and 3 cloves of garlic in olive oil, then added a little sherry and let it cook down. Only had plain canned tomatoes so I added a good Tbsp of Mediterranean seasoning, 1 Tbsp of sugar, black pepper and cayenne pepper to them. Added sliced black olives and had to use frozen spinach which I drained well and only used ½ of the box. That worked fine. All I had was fettuccini so I tossed it with the tomato mixture and had to add a little chicken broth because it was a little dry. Excellent!

 
Mar 04, 2005

Great recipe! Like other reviewers, I also sauteed some garlic (2 cloves) in a teaspoon of olive oil and added basil, oregano, and ground white pepper for an extra kick. I might try a pinch of crushed red pepper next time.

 
Jul 06, 2009

Initially this sounded good...but then I read the so-called reviews. There were so many changes/additions/deletions I didn't know where to begin. Ladies, make the recipe as is. If you feel the need to change things & not just tweek...submit your own recipe. Otherwise just submit tweeks, not major changes! Sorry for the rant, but I get so tired of reading about a wonderful recipe only to find out it's only wonderful if you make the following major changes...

 
Mar 17, 2007

Excellent recipe! I'm always looking for non-meat main dishes to serve on Fridays during Lent, and this one fit the bill perfectly! I did use the plain diced tomatoes and added fresh basil and minced garlic as recommended by other reviewers. I also added some sliced black olives, and used tomato-basil flavored feta cheese on top. It was wonderful! I will definitely be making this again!

 

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Nutrition

  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 79 g
  • 25%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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