Penne With Tomatoes & White Beans

• 8 ounces uncooked penne pasta
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 package (10 ounces) fresh spinach, trimmed
• 1/4 cup sliced ripe olives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend.
2. Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

penne pasta, olive oil, garlic, italian diced tomatoes, cannellini beans, fresh spinach, olives, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/penne-with-tomatoes-white-beans/ (may not work)