This recipe ended up being a bit watery so I added some Parmesan and flour to thicken it. Also served with goat cheese instead of feta. Without the goat cheese it is a bit bland, but still very good.
Here is exactly what I did:
This goes well with homemade garlic bread and/or salad. Reheats easily.
Serves 4
2 cans Italian style diced organic tomatoes
1 can cannelini beans drained and rinsed
9 oz. fresh baby spinach
~8 oz. penne pasta (ziti will do fine as well)
1/2 cup goat cheese (feta will do fine as well)
1/2 cup parmesan cheese
3 T flour
1) Cook the pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente.
2) While the pasta cooks, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat. Simmer for 10 minutes.
3) Sprinkle parmesan and flour into the mix until it thickens. Add more parmesan if necessary.
4) Add spinach a handful at a time. Cook spinach in the sauce for about 4 minutes, until it wilts. Stir constantly.
5) Serve sauce over pasta, sprinkle with goat cheese. Some people like a lot of goat cheese. Some like no cheese at all. Either way tastes good.
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