Pasta with White Beans and Spinach

1          bag (10 oz.) fresh, ready-to-eat spinach
8          oz. spiral-shape pasta
2          teaspoons olive oil
4          cloves garlic, minced
Pinch crushed red pepper flakes
2          cans (14.5 oz.) Italian stewed tomatoes, undrained
1 1/2   cups cooked* or 1 can (15 oz.) small white beans, drained
1          teaspoon dried basil, crushed
1          teaspoon dried oregano, crushed
1/4       teaspoon salt
1/4       teaspoon freshly ground black pepper
2          tablespoons grated Parmesan or Romano cheese

*1/2 cup dry makes 1-1/2 cups cooked.

Put about 2 cups water in a large pan and bring to a boil. Add spinach and cook 3 minutes, stirring occasionally. Drain and rinse with cold water. Squeeze out excess moisture and chop coarsely.

Cook pasta according to package directions; drain. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and pepper flakes; sauté 1 minute. Add tomatoes, beans, basil, oregano, salt and pepper. Simmer uncovered, 10 minutes, or until liquid is slightly reduced. Stir in cooked spinach, pasta and Parmesan. Serves approximately 4.

Nutritional Information per Serving:
Calories 512, Protein 21 g, Carbohydrates 88 g, Fat 10 g, Calories from fat 17%, Cholesterol 2 g, Fiber 11 g, Folate 232 mcg, Sodium 435 mg