Greek “Peasant” Pasta

• 2 (14.5 ounce) cans diced tomatoes
• 1 (19 ounce) can cannelloni beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• ½ cup crumbled feta cheese or cheese substitute (you really don’t need the cheese, it’s delicious without!)
• Oregano, basil, thyme, etc—to flavour tomatoes to taste
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. 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.
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 or cheese substitute.