Lunch | Pasta

Penne with Tomatoes, Cannellini Beans and Feta

July 5, 2017


  • 2 (400g) tins chopped tomatoes
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 300g (11 oz) fresh spinach, chopped
  • 1/2 (500g) pack penne pasta
  • 1/2 (200g) pack feta cheese, crumbled


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

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