Cavatappi with Spinach, Beans, and Asiago Cheese

HOWARD L. PUCKETT

The warm pasta slightly wilts the spinach and softens the cheese during tossing.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 27%
  • Fat: 12g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 18.8g
  • Carbohydrate: 54.7g
  • Fiber: 6.7g
  • Cholesterol: 10mg
  • Iron: 6.4mg
  • Sodium: 464mg
  • Calcium: 306mg

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)

Preparation

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