3 14.5-oz. cans Italian-style diced tomatoes
1 1/2 19-oz. cans white (cannellini) beans, drained and rinsed
15 ounces fresh spinach, washed and chopped
12 ounces Penne pasta ( i used whole grain...yum!)
3/4 cup Feta cheese, crumbled
Cook pasta according to package directions. Drain and set aside.
While pasta is cooking, mix together tomatoes and beans in a large skillet. Bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes.
Add spinach to sauce and cook for another 2 minutes, or until spinach wilts.
Serve sauce over pasta and top with Feta cheese.
Per Serving: 457 Calories; 5g Fat; 23g Protein; 82g Carbohydrate; 12g Dietary Fiber; 17mg Cholesterol; 289mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.
SERVING SUGGESTIONS: Serve with a Greek salad (sliced tomatoes, crumbled Feta cheese, kalamata olives and a vinaigrette dressing) and steamed broccoli.