Ingredients
8 ounces uncooked penne pasta2 tablespoons olive oil1 garlic clove, minced2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained1 package (10 ounces) fresh spinach, trimmed1/4 cup sliced ripe olives1/2 teaspoon salt1/4 teaspoon pepper1/2 cup grated Parmesan cheese
Preparation
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.
