Spinach and White Bean Pasta with Feta and Tomatoes...and some news

Hello! Long time, no post. The past 6 weeks have been an eventful time for us. There was a visit from my best friend, a wonderful- and much needed- 2 week vacation with family to New England, and lots of fun activities with my little guy. But the biggest reason for my absence was the discovery that we are adding to our family. Exhaustion, queasiness and a complete and unfortunate lack of interest in food kept me out of the kitchen for quite a while. Luckily, I have a hubby that doesn't mind cooking and was happy to take over. I've been back at it for the past couple weeks, but until now I just didn't have the energy to blog about anything I was making.

Maybe not the fanciest of meals for my return to posting, but a tasty one. I've had an aversion to nearly all meat throughout this pregnancy so far (which is no biggie- we ate very little before anyhow,) but I have been trying to be careful that I'm getting enough protein. Beans are a frequent substitute to animal based proteins in our house, but I don't often think to combine them with pasta. I was googling recipes that used spinach, as I had some to use up, with beans, and found many that included pasta. This is a mishmash of several of those recipes, and although it's very simple, it was really good and very filling. I was going to top it with parmesan, but the I remembered I had some feta hiding in the refrigerator, and it was a wonderful addition to this.

Spinach and White Bean Pasta with Feta and Tomatoes
7.25 oz. uncooked multi-grain or wheat penne (about 2 cups)
olive oil (I've recently been using an olive oil/canola blend for sauteing)
1 medium onion, thinly sliced
2 cloves of garlic, minced
1 (15.5 oz) can of white beans, drained and rinsed (I used Cannellini)
1 (14.5 oz.) can of diced tomatoes, with juices
1 tsp dried oregano
fresh ground pepper
5 oz. baby spinach
feta, for serving

Cook pasta in salted water until al dente, according to package direction. Drain and set aside. Meanwhile, add enough oil to a large skillet to just coat, and heat over medium. Saute onion for 4 minutes, add garlic and cook for another minute or two.

Stir in beans, tomatoes and oregano. Season liberally with pepper. Reduce heat, cover and simmer for 15 minutes.

Top bean mixture with spinach, and place hot, cooked pasta over top. Cover skillet, turn of heat and let sit for 3-5 minutes, or until spinach has wilted. Stir to combine and serve with feta.