Rosemary And White Bean Pasta

• 1 3/4 cups uncooked multigrain rotini (corkscrew pasta)
• 1 cup halved grape tomatoes
• 12 pimiento-stuffed olives, chopped
• 3 tablespoons pine nuts, toasted
• 1 teaspoon chopped fresh rosemary
• 1 garlic clove, minced
• 1/4 teaspoon salt, divided
• 1 (15.5-ounce) can navy beans, undrained
• 1 cup packed baby spinach, coarsely chopped
• 1/3 cup (1.3 ounces) reduced-fat feta cheese
• 2 teaspoons extra-virgin olive oil

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine tomatoes, next 4 ingredients, and 1/8 teaspoon salt in a small bowl; set aside.
3. Place beans in a colander; add cooked pasta. Drain. Combine pasta, beans, tomato mixture, spinach, cheese, oil, and remaining 1/8 teaspoon salt in a large bowl; toss well.

rotini, halved grape tomatoes, pimiento, pine nuts, rosemary, garlic, salt, navy beans, baby spinach, feta cheese, extravirgin olive oil

Taken from www.myrecipes.com/recipe/rosemary-white-bean-pasta (may not work)