Recipe by Joelene Craver
"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."
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2 (14.5 ounce) cans
Italian-style diced tomatoes
1 (19 ounce) can
cannellini beans, drained and rinsed
fresh spinach, washed and chopped
crumbled feta cheese
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.
This recipe was not a keeper at my house. Not very flavorful!
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...
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!!
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!
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.
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...
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Pasta with Tomatoes and White Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 54
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