Penne with Cannellini Beans


  • ounces uncooked penne pasta
  • (14 1/2 ounce) cans Italian-style diced tomatoes
  • (15 ounce) can cannellini beans, rinsed and drained
  • (10 ounce) package Baby Spinach, chopped
  • 1cup romano cheese, shredded


  • Cook pasta according to package directions.
  • In large saucepan, combine the tomatoes and beans, and bring to a boil.
  • Reduce heat and simmer uncovered for 10 minutes.
  • Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
  • Drain pasta, top with the tomato mixture. Sprinkle with cheese.