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| source: Good Eats Dinner
prep time: 1 minute (to open two cans!) cook time: 20 minutes |
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| Ingredients: | |||||
| 1 tsp | olive oil | ||||
| 4 tsp/cloves | minced garlic | ||||
| 1 can/28oz | diced tomatoes w/ garlic, basil, oregano | ||||
| 1 can/15-19oz | cannellini or other white beans, drained and rinsed | ||||
| 10 oz | coarsely chopped fresh baby spinach | ||||
| 16 oz | penne pasta | ||||
| 1/2 cup | feta cheese, crumbled | ||||
| Directions: | |||||
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1. Fill a large saucepan 3⁄4 full with water. Bring to a boil, add pasta, then bring to a boil again. Turn down to just bubbling and cook pasta for 8-10 minutes (according to package direc-tions). When it’s done, drain the pasta.
2. While the pasta’s cooking, heat oil in a large nonstick skillet over medium heat, and cook garlic for about a minute. Add tomatoes (with liquid) and drained beans. 3. Bring to a boil. Reduce heat to bubbling; cook 10 minutes. 4. Add spinach and cook just until spinach wilts. 5. Combine pasta and sauce in a large bowl and mix thoroughly. Top with feta cheese. Variation: Substitute frozen spinach. Thaw first then squish with a spoon in a strainer, to remove excess water. If you use regular fresh spinach instead of baby spinach, take a minute to remove the tough stems. Any pasta will do. Whole wheat is healthier, and tastes "normal"; when it's covered with a great sauce. Don't worry if your tomatoes and beans come in different size cans. Exact proportions aren't essential in most recipes. |
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