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.