Greek Style Pasta
prep time: 1 minute (to open two cans!)
cook time: 20 minutes
- 1 tsp. olive oil
- 4 tsp. minced garlic (or 4 cloves, chopped finely)
- 1 can (~28 oz.) diced tomatoes “Italian style” with garlic, basil,
- 1 can (~15-19 oz.) cannellini or other white beans, drained &
- 10 oz. coarsely chopped fresh baby spinach
- 16 oz. penne pasta
- 1/2 cup feta cheese, crumbled
- 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 directions).
When it’s done, drain the pasta.
- 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.
- Bring to a boil. Reduce heat to bubbling; cook 10 minutes.
- Add spinach and cook just until spinach wilts.
- Combine pasta and sauce in a large bowl and mix thoroughly.
Top with feta cheese.
- 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.