Cavatappi with Spinach, Beans, and Asiago Cheese

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.

This is so easy to prepare, delicious and one of my families favorites on a hot night.

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!