Name: Greek Pasta with Tomatoes And Beans
Ingredients: 1/4 c Olive oil; 2 Minced garlic cloves; 1 28 oz. can diced tomatoes; 1 15 oz. can cannellini beans drained; 4 c Fresh baby spinach; 3 tb Capers; 3 tb Basil - chopped; 1 lb Cooked penne pasta; 1/2 c Crumbled feta cheese; Romano cheese for garnish

Be very careful, then, how you live (Eph. 5:15), put on the full armor of God (Eph. 6:11), prepare your minds for action (1 Peter 1:13), make every effort (2 Peter 1:5), be self-controlled and alert (1 Peter 5:8). These are battle cries, and Scripture is full of them. But unlike our old conception of warfare, where battle lines are clear and the times of battle can almost be predicted, this is modern warfare in which you are not always sure where the enemy lurks. It is guerilla warfare. There are strategically placed snipers. You let down your guard for a moment and the village you thought was safe suddenly opens fire on you.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Home4	1	servings

INGREDIENTS

1/4	c	Olive oil
2		Minced garlic cloves
1		28 oz. can diced tomatoes
1		15 oz. can cannellini beans drained
4	c	Fresh baby spinach
3	tb	Capers
3	tb	Basil – chopped
1	lb	Cooked penne pasta
1/2	c	Crumbled feta cheese
		Romano cheese for garnish

INSTRUCTIONS

Directions: In a large saut. pan, heat the olive oil and saut. the garlic
briefly. Add the diced tomatoes and cannellini beans and bring to a simmer.
Add the fresh spinach and cook for 2 minutes, until spinach wilts. Add the
capers and basil. Stir to combine. Toss the sauce with the cooked pasta and
top with the feta and romano cheese.
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