Greek Pasta with Tomatoes, Spinach & Beans
2 (14.5 oz.) cans Italian-style diced tomatoes (such as Hunt's Italian Style or Del Monte's Basil, Garlic, Oregano)
1 (19 oz.) can black beans, drained and rinsed
10 oz. fresh baby spinach
8 oz. pasta
½ cup crumbled Feta cheese
Cook the pasta according to package directions 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.