Greek Pasta

This recipe came from All Recipes.  It seemed like a very simple recipe so I definitely made some changes. I added sauteed garlic and onions, white wine, and lemon juice. It was good but I thought it was lacking a little something. Next time I might use unseasoned diced tomatoes so I can use fresh herbs. I would also add even more feta. Can you ever really have enough feta?

Ingredients

• 1/2 onion diced
• 2 cloves garlic
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• splash of white wine 
• 10 ounces fresh spinach, washed and chopped
• juice of 1 lemon
• 8 ounces penne pasta
• 1/2 cup crumbled feta cheese
• salt and pepper to taste

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, saute garlic and onion in a large non-stick skillet until tender. 
3. Add tomatoes, beans, and a splash of white wine. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
4. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
5. Add lemon juice and season with salt and pepper to taste.
6. Serve sauce over pasta, and sprinkle with feta.