Spinach and White Bean Pasta

I love quick pasta recipes.  Especially quick pasta recipes that are essentially: chop a couple things, open a couple cans, boil water.  How much easier can it get, right?  I wouldn’t have had time to make dinner yesterday, what with track practice after school and Tuesday night trivia at 8, if it wasn’t for this recipe.  Simply and tasty, perfect for a weeknight dinner when you’re crunched for time but don’t want to pick up take out or eat pre-prepared food.

Ingredients (serves 4):

8 oz pasta (I used penne, but only because it’s my fav and what I had on hand)

1 tbsp olive oil

1 clove garlic

1 cup mushrooms, sliced

1 (14.5 oz) can Italian diced tomatoes

1 (14.5 oz) can white beans (like Cannellini or Great Northern), drained and rinsed

1/4 cup white wine

5 cups spinach, chopped

1/3 cup grated Parmesan cheese

 

Directions:

1. Cook pasta according to package directions.

2. Saute garlic and mushrooms in olive oil over medium heat for 3-4 minutes.  Stir in tomatoes, beans, and white wine and bring to a boil.  Reduce heat and simmer for 10 minutes.

3. Add spinach and continue to simmer until wilted, about 2 minutes.  Spoon bean and spinach mixture over pasta and top with Parmesan cheese to serve.