Developed by the Food Bank for New York City
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)