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

Greek Pasta with Tomatoes and White Beans

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

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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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!!

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...

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.

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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  • 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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