ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cavatappi with Spinach, Beans, and Asiago Cheese

HOWARD L. PUCKETT
Yield 4 servings (serving size: 2 cups)
The warm pasta slightly wilts the spinach and softens the cheese during tossing.

Ingredients

  • 8 cups coarsely chopped spinach leaves
  • 4 cups hot cooked cavatappi (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 other white beans, drained
  • 2 garlic cloves, crushed
  • 1/2 cup (2 ounces) shredded Asiago cheese
  • Fresh ground black pepper (optional)

Nutrition Information

  • calories 401
  • caloriesfromfat 27 %
  • fat 12 g
  • satfat 3.4 g
  • monofat 6.2 g
  • polyfat 1.2 g
  • protein 18.8 g
  • carbohydrate 54.7 g
  • fiber 6.7 g
  • cholesterol 10 mg
  • iron 6.4 mg
  • sodium 464 mg
  • calcium 306 mg

How to Make It

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