Cavatappi with Spinach, Beans, and Asiago Cheese

recipe
Best Pasta Dish. A great weeknight dinner you can prepare at a moment's notice, this pasta offers lots of variations. Use whatever pasta, canned beans, or cheese you happen to have on hand. --Recipe by Pasquel Bruno (April 1997)

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Combine first 8 ingredients in a large bowl; toss well. Sprinkle with cracked black pepper, if desired.

Wine note: With the simple, fresh flavors of this cavatappi dish, look for a light, refreshing Italian pinot grigio that also has northern Italian heritage. Bollini Pinot Grigio Trentino 2005 ($15) has flavors of white peach and nectarine. The juicy, refreshing quality is perfect against the dry texture of the beans and the slightly bitter spinach, while the rather full body matches the olive oil's fruity richness. --Jeffery Lindenmuth

Note:

Pasquel Bruno,

Cooking Light

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note