Greek-Inspired Pasta with Tomatoes and White Beans
Ingredients List
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8 ounces penne pasta
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2 (14.5 ounce) cans Italian-style diced tomatoes
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1 (19 ounce) can cannellini beans, drained and rinsed
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10 ounces fresh spinach, washed and chopped
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½ cup crumbled feta cheese
Instructions
Fill a large pot with lightly salted water and bring it to a boil. Add the penne and let it return to a boil. Cook the pasta, uncovered, stirring occasionally, until al dente, about 10 to 12 minutes.
In the meantime, combine the tomatoes and beans in a large non-stick skillet. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and let it simmer for 10 minutes. Stir in the spinach and cook until wilted, about 2 minutes, stirring constantly.
Pour the sauce over the pasta and top with crumbled feta cheese.
Nutritional Information (per serving)
| 460 | Calories |
| 6g | Fat |
| 79g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 460 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 3g | 16% |
| Cholesterol 17mg | 6% |
| Sodium 593mg | 26% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 12g | 41% |
| Total Sugars 8g | |
| Protein 23g | 47% |
| Vitamin C 35mg | 39% |
| Calcium 338mg | 26% |
| Iron 12mg | 67% |
| Potassium 1363mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5