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Return to browsing category: Pasta/Rice/Potatoes

Greek Style Pasta by - - serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

source: Good Eats Dinner

prep time: 1 minute (to open two cans!)
cook time: 20 minutes

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:

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Quick & Easy
Smart Budget Foods
Vegetarian/Vegan