Ingredients
29 ounces canned tomatoes - diced
19 ounces cannellini beans - rinsed and drained
10 ounces fresh spinach - cleaned and chopped
4 cups pasta - cooked
1/2 cup feta cheese - crumbled
1/4 cup fresh basil - coarsely chopped
4 tablespoons pine nuts - toasted (optional)
Preparation
In a large nonstick skillet, cook tomatoes and beans over medium high heat. Bring to a boil then reduce heat. Simmer for 10 minutes. Add spinach; cook until it wilts (3 minutes). Distribute pasta among 4 plates. Top each pasta dish with sauce, feta cheese, basil, and pine nuts.
