16 oz pkg. bow tie pasta (I used the tomato & carrot Piccolini mini farfalle for extra vegetables)
1 lb. ground beef (I used ground chicken)
2 (14.5) diced tomatoes with roasted garlic
1 (15 oz) white kidney beans
10 oz. pkg. frozen chopped spinach
1/4 tsp. salt
Cook pasta according to package direction.
In a large skillet, cook beef (or chicken) over medium heat 6-8 minutes, or until no longer pink; drain.
Stir in two (undrained) cans of tomatoes, one (rinsed and drained) can of kidney beans, and one (thawed & squeezed dry) package of spinach and salt; heat through.
Serve with Pasta
Recipe from Lisa Diffell, Corinth, ME