Ingredients
8 ounces uncooked penne pasta2 cans (14-1/2 ounces each) Italian diced tomatoes1 can (15 ounces) cannellini beans, rinsed and drained1 package (10 ounces) fresh baby spinach, chopped1/2 cup shredded Romano cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.
