Cavatappi With Spinach, Beans, and Asiago Cheese

Submitted by Chef.Jules

"For a simple dish, this contains many healthful ingredients, plus the flavors are complex. If you toss the spinach and Asiago cheese while the pasta is still warm, the spinach will wilt and the cheese will soften. When this happens, the flavors blend and become more pungent. This is peasant food at its best."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 2 cups
• Serves: 4

ingredients

• 8 cups coarsely chopped spinach leaves
• 4 cups hot cooked cavatappi pasta (about 6 ounces uncooked spiral-shaped pasta)
• 2 tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (19 ounce) can cannellini beans or (19 ounce) can other white beans, drained
• 2 garlic cloves, crushed
• 1⁄2 cup shredded asiago cheese
• fresh ground black pepper (optional)

directions

1. Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.

Reviews

[FrenchBunny]

This had a very nice flavor. I had only added in 2 cups of chopped spinach, I thought this was plenty. Mixed it all together while still warm and everything blended so well. This is definitely a dish I will make again. Made for Fall Pac'09

 

[Chef Kate]

Really quite good, but needed a little more flavor. I mixed in some fresh herbs along with the garlic and spinach and oil while the pasta was still slightly warm -- then added the beans and cheese and seasoned -- we let it cool in the cool kitchen and ate it at that temp -- delicious! The creaminess of the Asiago is lovely in this. Thanks!