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Greek Pasta with Tomatoes and White Beans
INGREDIENTS
2 (14.5 ounce) cans Plum or chopped tomatoes
532 g cannellini beans (tinned) drained and rinsed
280 g fresh spinach, washed and roughly chopped
225 g penne pasta
75 g crumbled feta cheese
Method...
Cook the pasta in a large pot of boiling salted water until al dente. (Just
cooked - must have a slight bite)
Combine tomatoes and beans in a large pan.
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.
Delicious with fresh buttered bread
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