Adapted from a recipe courtesy from Cape Cod Cooperative Extension
4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano
1 (19 ounce) can cannellini beans or other white beans, rinsed and drained
1 (10 ounce) bag fresh spinach, chopped (about 8 cups)
4 cups hot cooked penne (about 1/2 pound uncooked tubular shaped pasta
1/2 cup (2 ounces) finely crumbles feta cheese
1/4 cup Kalamata olives, pitted
Instructions:
Sauté onions, garlic and peppers in olive oil in a large pan over medium low heat until tender, about five minutes. Add tomatoes and beans and bring to boil. Reduce heat; simmer 10 minutes. Add spinach and olives; cook two minutes or until spinach wilts, stirring occasionally. Place 1 cup cooked pasta on each of four plates; top each serving with 1 1/4 cup sauce and 2 tablespoons feta cheese.
