Title: Greek Pasta with Tomatoes And Beans
Categories: Home4
Yield: 1 servings

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 tb Capers
3 tb Basil - chopped
1 lb Cooked penne pasta
1/2 c Crumbled feta cheese
Romano cheese for garnish

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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