| 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.
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