Pasta, Main

Greek Pasta with Tomatoes & Feta

Italian-style tomatoes go for a brief simmer with tender white cannellini beans and garden-fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.


  • 2 cans Italian-style diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese


  1. Cook the pasta in a large pot of boiling water
  2. Meanwhile, combine tomatoes and beans in skillet.
  3. Add spinach to the sauce.
  4. Serve sauce over pasta, and sprinkle with feta.
Prep Time
Cook Time
4 people