Ingredients

Makes 4 servings

• 8 ounces whole wheat penne pasta, uncooked
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cans (about 15 ounces each) diced tomatoes, unsalted, undrained
• 10 ounces fresh spinach, washed and chopped
• 1 can (about 15 ounces) cannellini beans, drained and rinsed
• 1/2 cup crumbled feta cheese, reduced fat

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente (firm but not hard).
2. Meanwhile, sauté garlic in oil until tender, about 2 minutes. Stir in basil, oregano, and tomatoes. Bring to a boil over medium-high heat. Reduce heat, and simmer 20 minutes.
3. Add spinach and beans to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta cheese.