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Greek pasta with tomatoes and white beans
Greek Pasta with Tomatoes and White Beans
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2 (14.5 ounce) cans
Italian-style diced tomatoes
1 (19 ounce) can
cannellini beans, drained and rinsed
fresh spinach, washed and chopped
crumbled feta cheese
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.
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