Pasta with Spinach, Beans and Cheese

Serves 4

Quick and simple, indeed. Almost no cooking, very little prep. And, it really works! Try using baby spinach, chopping coarsely. If you find the spinach doesn’t wilt enough, next time, try throwing the spinach into the pasta pot for the last 30 seconds of cooking.

Use cavatappi, rotelli, campanelli or any other spiral pasta shape for this.

8 cups coarsely chopped spinach leaves

4 cups hot cooked spiral pasta shapes (6 to 8 ounces uncooked)

2 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp freshly ground black pepper, or more to taste

1 15 oz can cannelloni beans or other white beans, drained and rinsed

2 garlic cloves, chopped

½ cup shredded Asiago cheese (Pecorino Romano is also good)

Cook the pasta in plenty of water, according to directions. Drain and return to the pot.
Add all the other ingredients and toss to mix well.
Serve in warm pasta bowls, pass more cheese and the pepper grinder.

Source: "Cooking Light", October 1996

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