Saturday, October 20, 2007

Cavatappi with Spinach, Beans, and Asiago Cheese

Don't let the complicated name fool you. This dish couldn't be any easier, and I bet you can make it with things already in the pantry. This dish works great as a side or as a light supper.

Overall, this is one of my favorite pasta dishes.

6 cups coarsely chopped spinach leaves (or 1 large bag of prewashed spinach)
4 cups hot cooked cavatappi (about 2 cups uncooked spiral-shaped pasta)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, crushed though a garlic press (or just minced very fine)
1/2 cup (2 ounces) shredded Asiago cheese (I usually just use parmesan cheese)
2 tablespoons fresh lemon juice
Fresh ground black pepper (optional)

Combine all ingredients in a large bowl; toss well. The heat from the pasta will wilt the spinach and melt the cheese. Sprinkle with fresh ground black pepper, if desired.

Adapted from Cooking Light magazine

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