Ingredients
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 Progresso™ Chickpeas, 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
Preparation
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
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.
Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.
