|1 lb||penne pasta|
|1 tsp||olive oil|
|4 tsp||minced garlic (or 2 cloves finely chopped)|
|1 (28-oz) can||Italian tomato with garlic, basil, and oregano|
|1 (15-oz) can||cannellini or other white beans|
|10 oz||coarsely chopped fresh baby spinach|
|3/4 c||shredded Parmesan cheese or crumbled feta cheese|
Fill a large saucepan ¾ full with water. Bring to a boil and add pasta, then return to a boil. Reduce heat to medium-high and cook pasta for 8 to 10 minutes. When pasta reaches the al dente stage, drain pasta.
While the pasta is cooking, heat oil in a large nonstick skillet over medium heat; add garlic and cook for approximately 1 minute. Add tomatoes (with liquid) and drained beans. Bring to a boil. Reduce heat to medium-high; cook 10 minutes. Add spinach and cook just until spinach wilts. Combine pasta and sauce in a large bowl and mix thoroughly. Top with cheese.