Tuscan Pasta
Laurel Sanville

Tuscan Pasta

Inspired by the Mediterranean diet, this simple entrée stands alone as a quick, family-friendly meal. Pair it with a simple green salad to fill out your plate.


  • 2 1⁄2 cups whole grain elbow pasta (6oz prepared according to package instructions)
  • 2 cans diced tomatoes (14.5-ounce cans with juice, no salt added)
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced (1/2 tsp)
  • 1 can white beans (15oz can reduced-sodium, rinsed and drained)
  • 1 5-6oz package baby spinach
  • 1⁄2 cup finely crumbled feta cheese


  1. Cook pasta according to package directions. Drain. Set aside.
  2. In a large skillet, bring the tomatoes, oregano, garlic, and beans to a boil. Reduce heat and simmer uncovered for 10 minutes.
  3. Add spinach and cooked pasta, simmer for 2 minutes, stirring occasionally.
  4. Top with feta. Serve hot. Enjoy!


  • Kids can help by tearing up the spinach leaves or
    rinsing and draining the beans.
  • Frozen spinach can be substituted for the fresh.
  • No fresh garlic? Substitute 1/8 teaspoon powdered
    garlic for each clove of fresh.
Woman and Daughter Cooking
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