Cavatappi with Spinach, Beans, and Asiago Cheese

  • kateschwarz Posted: 07/06/09
    Worthy of a Special Occasion

    This is excellent--never would have thought it, but am glad I gave it a try. I don't think I'd stray from the cannellini beans, but we have tried several cheeses and every sort of pasta imaginable.

  • kaycee Posted: 05/14/09
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    Simple ingredients required the best quality you can afford. I think the cheese, garlic and olive oil are the key to flavor here. I used freshly grated Asiago. I warmed extra virgin olive oil with the garlic (don't use jarred, chop fresh) and a few red pepper flakes. Then I marinated the beans in the oil. This dish was well received by my four children and was a snap to pull together. Also a great way to get some leafy greans into picky eaters. PS I used baby spinach so there were no stems to remove, just a quick chop.

  • cathomas1973 Posted: 01/29/09
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    I made this with whole grain rotini, and didn't have straight asiago, so used the Kraft Parmesan, Romano, and Asiago blend. I didn't think these were big changes, but according to a calorie calculator, a serving was more like 600 calories and 14 grams of fat (but 19 grams of fiber!). The result was okay, but not great, and probably not really worth the 600 calories. If I make it again, I'd also make sure I use baby spinach, chopped into small pieces so it wilts better.

  • veryslowcook Posted: 11/08/08
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    Simple & tasty, including the leftovers. Because some negative reviews had focused on lack of flavor (and flavor is very important to us!), I modified by heating the oil with some crushed red pepper & 4 minced cloves of garlic before tossing it with the other ingredients. Also, used small butter beans in place of cannellini. Definitely will make again & would serve to company.

  • azlall2 Posted: 11/19/08
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    My husband and I LOVE this dish. It takes five minutes to prepare the ingredients, and it has amazing flavor. However, this is what I do. I mix all the ingredients except the pasta hours earlier in the day, with the spinach as the top-most layer in the bowl. Then, when I come home late at night, I pour the hot pasta on top of everything and let it sit a couple of minutes to wilt the spinach. With the beans infusing for hours in the oil, garlic, cheese, s&p, the flavor is great.

  • eem338787 Posted: 04/15/09
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    this is simply OUTSTANDING!! Seriously, one of the best pasta dishes I have ever had outside of Italy. However, I know exactly why half of the reviews are 5 stars and the other half are 1/2 stars: ingredients. If you're using cheese out of a green bottle, pre-minced garlic, table salt, etc. it's going to be tasteless. If you use fresh, high-quality ingredients, it's going to be fabulous. Couple of notes about how I prepared it: I used arugula instead of spinach (I think it gives it a nice peppery bite), used parmigiano-reggiano instead of asiago (what I had on hand), and also let the garlic soak in the oil for a few minutes and then heated it up on low before adding everything else to help wilt the arugula.

  • JeffTracy86 Posted: 06/09/09
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    Great simple classic Italian food. It may be bland if you don't season it well enough; use good, fresh ingredients (freshly grated cheese, great oil, etc.) So good and so so so easy!

  • michelebrignoni Posted: 02/05/10
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    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.)

  • rcmorgan87 Posted: 09/21/09
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    Great Recipe. Use everything Fresh that you can. I heated the oil up and added the garlix for 3-5 minutes on low and added beans. Turned out great. Super easy, will make again.

  • foodasmedicine Posted: 03/27/10
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    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.

  • elliesfolks Posted: 03/12/10
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    Fresh and vibrant! Quality ingredients are indeed the key. I also warm the garlic in the oil and then add spinach to wilt before adding remaining ingredients. A favorite at our home.

  • limatek Posted: 09/26/10
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    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.

  • Professional3 Posted: 06/02/11
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    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!

  • BorderCollieMom Posted: 02/15/12
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    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.

  • StephMerrifield Posted: 03/28/12
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    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.

  • aderubira Posted: 07/24/12
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    This is so easy to prepare, delicious and one of my families favorites on a hot night.

  • sprater1 Posted: 04/28/13
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    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.

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