Vegetarian Greek-Style Pasta

Serves: 4 – 6 / vegetarian


  • 2 cans Italian-style diced tomatoesgreekpasta
  • 1 can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese


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.


  • Substitute gluten-free pasta for a gluten-free version
  • Remove the feta cheese for a vegan version

Ingredients that can be found in the Food Room ( based on delivery and donation) are:

1. Penne Pasta
2. Diced  Tomatoes, canned
3. Beans


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