pat's Recipe

Pasta with Spinach, Beans and Cheese

Category: PASTA

8 ounces farfalle, penne or cavatappi pasta
2 lg plum tomatoes, diced (about 1 3/4 cups)
1 clove garlic, crushed
1 can (15 oz) great Northern or any other
white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach (6 oz)
3/4 cup (3 oz) shredded or small cubed
part-skim mozzarella
1.2 cup (1 oz) grated Parmesan or Asiago
cheese
freshly ground black pepper

Cook pasta according to package directions,
While pasta is cooking, lightly grease a large (12-inch) nonstick skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss lightly and serve immediately.

makes 4 servings