Greek pasta tomatoes

INGREDIENTS (Nutrition) 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (19 ounce) can cannellini beans, drained and rinsed 10 ounces fresh spinach, washed and chopped 8 ounces penne pasta 1/2 cup crumbled feta cheese DIRECTIONS Cook the pasta in a large pot of boiling salted water until al dente. 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. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta. PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min