Mediterranean Penne Pasta and Beans

 

6

oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)

1

tablespoon olive or vegetable oil

2

garlic cloves, minced

2

(14.5-oz.) cans no-salt-added tomatoes, undrained, cut up

1

(15-oz.) can Green Giant® or Old El Paso® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed

1 1/2

teaspoons dried Italian seasoning

1

teaspoon sugar

1

(10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)

2

oz. (1/2 cup) crumbled feta cheese

1/4

cup sliced ripe olives

• 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
• 3 Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
• 4 To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.