Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes. About 1 minute before the pasta is done, add the spinach. Drain the pasta and cooked spinach well.

Meanwhile, add the tomatoes to a large frying pan, preferably nonstick.

Cook over medium high heat, breaking up the tomato pieces with the back of a spoon, 2 to 3 minutes.

Crush the garlic through a press into the tomatoes. Stir in the salt.

Reduce the heat to medium and simmer 5 minutes. Drain the cannellini beans and add to the tomato sauce. Season with the freshly ground pepper.

Toss the pasta and spinach with the tomato-bean sauce. Serve while hot.

Makes 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.