This recipe is a great base but needed a lot of additions and modifications. --To make it spicier, I added 1 tsp. dried sage, 1 tsp. dried organo, and 1 tsp. dried basil, as well as 1/2 tsp. salt and 1/2 tsp. red pepper flakes. Also for garnish, I used 1/2 chopped Kalamata olives (which give it more of a kick and also more of a Greek flair) --To make it healthier, I used whole grain penne pasta Also another major change I made is that I didn't combine the spinach and the tomato/bean mixture while cooking. I sauteed the spinach separately with 4 green onions (finely chopped) and 2 cloves of garlic. Once the spinach was wilted, I added the spinach on top of the pasta and sauce as a garnish. It did create more dishes, but I believe that the spinach was more flavorful this way and the end result was much prettier than it would have been. (Note: Make sure to use organic spinach, as regular spinach has a lot of pesticides, and then wash the spinach throughly as it has a lot of dirt on it. Then, dry it as it releases a lot of water while cooking, and remove the stems and chop finely) Once modified, as one reviewer stated, it tastes great and is fresh and healthy (not things usually put in the same sentence)! I will make this often!
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