Comes together in a flash (only 20 minutes), great for a weeknight dinner!
1 package (16 oz) bow tie pasta
1 pound lean ground beef
2 can (14-1/2 oz each) diced tomatoes with roasted garlic, undrained
1 can (15 oz) white kidney beans, rinsed and drained
1 package (10 oz) frozen chopped apinach, thawed and squeezed dry
1/2 tsp salt
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink; drain. Stir in tomatoes, kidney beans, spinach and salt; heat through. Serve over bow tie pasta.