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8 ounces pasta (try penne)
1 Tablespoon vegetable oil
3 cloves garlic, minced or 3/4 teaspoon garlic powder
10 ounces frozen spinach
1 can (15 ounces) diced tomatoes with juice
1 can (15 ounces) white beans, drained and rinsed
½ teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese


  1. Wash hands with soap and water.
  2. Cook pasta according to package directions. Set aside.
  3. Meanwhile, heat oil in large skillet. Add garlic and cook on low (250 degrees F in an electric skillet) until soft.
  4. Add spinach, tomatoes with juice, beans, salt and pepper. Once the mixture bubbles, cook uncovered on low heat for 5 minutes.
  5. Add drained pasta and parmesan cheese to spinach mixture. Toss well and serve.
  6. Refrigerate leftovers within 2 hours.


  • Substitute cleaned and chopped fresh spinach (about 6 cups).
  • Try other greens, such as Swiss chard or kale instead of spinach. Be sure to clean greens well and cook them until soft.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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8 cups
Prep time:
10 minutes
Cooking time:
30 minutes
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