| 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 | T | Capers |
| 3 | T | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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