I wish I was Italian

I came upon a new pasta recipe that elicits yummy sounds from my husband. Not only is it tasty, it's healthy, too. I made a few changes to it and the result is as follows:

Ravioli with Tomatoes, White Beans, and Spinach

1 9 ounce package fresh whole wheat four cheese ravioli or tortellini

1 teaspoon olive oil

1 clove minced garlic

1 15 ounce can navy or cannellini beans

1 14 ounce can diced tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon red pepper

6 cups chopped fresh spinach

1/4 reserved pasta water

1/2 cup crumbled feta cheese

1. Cook pasta according to package directions, omitting salt and fat.

2. Heat olive oil in large saute pan. Add garlic and saute 1 minute. Add beans, tomatoes, basil, oregano, and pepper. Bring to a boil; stir in spinach. Cover, reduce heat, and simmer 3 minutes or until spinach is wilted.

Stir in pasta and 1/4 water; cook 1 minute or until thoroughly heated. Sprinkle with feta cheese. Yield: 4 servings.