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)
1 (19-ounce) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
Cracked black pepper (optional)
How to Make It
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
Yummy! I added a can of artichoke quarters. I also sauted garlic, beans and artichokes in olive oil then added the chopped spinach to the pan. Added some pasta water (1/4 c) and a splash of white wine. I topped the servings with grated asiago cheese.
I thought for sure this would be a keeper with the five star ratings but I am writing this review to save you the trouble - make something else for dinner. We made it with premium ingredients and my husband is a great cook, but this was in no way, no how a five star recipe. My husband ate it (but he will eat anything), our kids would not and I made a frozen pizza after having 2 bites of this.
Excellent pasta dish. Followed the recipe exactly, using only fresh ingredients. I did mix everything in the pot I used to boil the pasta, put it on simmer for just a few minutes to heat everything through, stirring all the while. The spinach does wilt this way, and we love spinach, so next time I will add the full 12 oz bag. A pasta dish worthy of company. Great on its own or as a side to a small piece of chicken. This recipe will become a regular for me.
Fantastic! will make this often. I agree with others that the quality of ingredients does make a difference so get the best asiago possible and grate it at home. Like others I used baby spinach,added some red pepper (what can I say I like spicy!) and doubled the garlic. Also I reserved about 1/4 cup of pasta liquid and added it to the pot as the spinich cooked down and liked the added moisture. The other thing I did was grate a bit of fresh parmesan reggiano on top before serving to make the flavor pop. Absolutely yummy!
This really takes very little time to do. I was basically waiting for the pasta to be done. It is a very nice pasta dish that doesn't go down the tomato sauce path. Give it a try. Because I thought it was strange that the pasta was the only cooked ingredient I sauteed the beans, spinach and a can of artichoke hearts in some olive oil and garlic.
The artichoke hearts were a great addition I think.
Also, if you saute the spinach, add some; it really shrinks once it's in the pan.
Solid, tasty meal if you don't have a lot of time.
We loved this dish, and will make it again. It is a great dinner entree that can easily be dressed up to a fancy meal when served with a delicious salad as a starter. I think it would be great as the recipe stated, I just chose to make it a LITTLE rich with a little butter and heavy cream. Serve it hot for best flavor.
Yum! Healthy and tasty.
It's true, using good ingredients works great. I used all organic ingrients and freshly shredded parmessan (instead of asiago). I used red beans because that's all I had, but it was still awesome. (I also salted the boiling water for the pasta.)
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