Developed by the Food Bank for New York City

Servings: 8

2 T oil

3 garlic cloves, minced

1 can (28 oz) tomatoes, diced or crushed

4 cups fresh spinach

2 cups cooked red kidney beans

2 cups pasta shells, cooked and drained

Salt and pepper to taste

Cooking instructions: Heat oil in a large pot. Add garlic and cook until lightly browned.

Add canned tomatoes and spinach. Bring to a boil.Cover and cook over medium heat for 10 minutes. Stir often.

Add kidney beans and cook for 5 more minutes.

Stir in prepared pasta and serve hot. Refrigerate leftovers.

(Nutrition per serving: 284 calories, 4.5g total fat, 0.5g saturated fat, 320mg Sodium, 54g total carbohydrate, 8g fiber, 4g sugar, 11g protein)