Cavatappi with Spinach, Beans, and Asiago Cheese

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

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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)
  • 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

  1. Combine first 8 ingredients in a large bowl; toss well. Sprinkle with cracked black pepper, if desired.
  2. 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
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