Makes 4 servings

Prep time: 10 minutes
Cook time: 15 minutes

8 ounces farfalle (bowtie), penne or cavatappi pasta
1 clove garlic
2-3 large plum tomatoes, diced (about 1-3/4 cups)
1 can (15 ounces) great northern or any other white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach (6 ounces)
3/4 cup (3 ounces) shredded or small-cubed part-skim mozzarella
1/2 cup (1 ounce) grated Parmesan or Asiago cheese
Pepper to taste

Cook pasta according to package directions.
While pasta is cooking, lightly grease a large (12-inch) non-stick skillet. Heat over medium-high heat until hot. Add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss lightly and serve immediately.

Serving Size: 2 cups
Calories: 470 per serving
Fat: 9 g
Carbohydrates: 71 g
Protein: 27 g
Calcium: 40% DV