*This recipe is from the Oct/Nov 2005 issue of Taste of Home's Light and Tasty magazine. I ran the nutrition info through the points calculator at WW.com so the points are accurate. Since this dish is meatless it would make a wonderful Lenten meal. Hope you enjoy this! Colette

Prep/Total Time:30 minutes, Yield: 5 servings

8 ounces uncooked Penne or medium tube pasta
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 package (10 ounces) fresh baby spinach, chopped
1/2 cup shredded Romano cheese

Cook pasta according to package direction. Meanwhile, in a large saucepan, bring the tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.

Nutrition Analysis

1-1/2 cup=

325 calories
2 g fat
7 g fiber



-- Edited by Colette at 17:11, 2006-03-08