Greek Pasta With White Beans And Spinach Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

Steps:

• Cook the pasta in a large pot of boiling salted water as directed on the box.
• Saute onion and garlic in olive oil in a large non-stick skillet until translucent.
• Add tomatoes, cooked beans, and seasonings to the skillet and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes.
• Add spinach to the sauce and cook until spinach wilts, stirring constantly.
• Serve sauce over pasta and sprinkle with feta cheese.
• Calories 440, Carbohydrates, 76 g, Fat 7 g, Protein 16 g.

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Steps:

• Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking peel blanched tomatoes and chop.
• In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
• To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

Steps:

• Cook pasta per package directions until al dente.
• Combine tomatoes and beans and boil over medium high heat for 10 minutes.
• Add spinach, cook for 2 more minutes stirring constantly.
• Serve over pasta and sprinkle with feta and fresh basil.
• If you want to make this to freeze:.
• Combine beans, tomatoes, spinach and basil, and place in freezer bag.
• Place feta in seperate small bag.
• Freeze together.
• Place penne in third bag and place in cool dark location.
• To cook:.
• Thaw completely.
• Bring tomato & bean mix to boil for 10 minutes. Serve over al dente penne, and top with feta. Garnish with fresh basil if available.