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An easy to make, healthy, high in calcium, great for the taste buds recipe for skillet cooked white beans, spinach and tomatoes over linguine noodles.

Number of Servings: 6

Ingredients:

• 2 tsp olive oil
• 1 Tablespoon minced garlic
• 2 cans diced tomatoes with basil, garlic and oregano (do not drain)
  » I use tomato paste because I hate diced tomatoes so don’t be afraid to alternate  with the type of tomato product you like best!
• 1 can any white beans (I use Great Northern or Navy usually)
• 1 package fresh spinach
• 6 cups cooked linguine
• 6 Tablespoons Romano or Parmesan cheese (grated)

Directions:

• 1. Heat oil in a large nonstick skillet.
• 2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
• 3. Add garlic, saute for a minute or so.
• 4. Add tomatoes and beans and bring to a boil.
• 5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
• 6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.

This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.