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.
Have been using this as a cheatsheet recipe since it was called "best pasta" in CL's Sep '07 article on excellent recipes. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Great as written and, keeping the proportions constant, we sub different beans or mix of cheeses or short pastas. Can also flip chard for spinach. Very reliable, hearty flavors.
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.