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READY IN 25 mins

Greek Pasta with Tomatoes and White Beans

Read Reviews (322)

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

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Original recipe makes 4 servings Change Servings

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped

8 ounces penne pasta
1/2 cup crumbled feta cheese

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Directions

Cook the pasta in a large pot of boiling salted water until al dente.
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.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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.

—SQUEAKYCHU

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Most Helpful Critical Review

Sep 11, 2003

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

—BARBIE0492

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468 Ratings

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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...

—CANRUNGREEN

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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!!

—CYROCKET

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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!

—AINSLEYSMOM

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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.

—FUTUREDOC

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Jul 23, 2003

I enjoyed this recipes with sun dried tomatoes.

—schmerna

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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!

—THELBERG

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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.

Nutritional Information

Greek Pasta with Tomatoes and White Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 460
Calories from Fat: 54

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 3.2g 16 %
Cholesterol 17mg 6 %
Sodium 593mg 24 %
Potassium 1362mg 38 %
Total Carbohydrates 79g 25 %
Dietary Fiber 11.5g 46 %
Protein 23.4g 47 %
Sugars 8.3g
Vitamin A 166 %
Vitamin C 58 %
Calcium 42 %
Iron 121 %
** Thiamin 21 %
** Niacin 55 %
** Vitamin B6 24 %
** Magnesium 55 %
** Folate 127 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.