Friday, May 11, 2012

Asiago Spinach Pasta with Cannelinni Beans

  
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Now onto this flavorful versatile recipe.  It could be a side dish, a salad, a main dish...you decide.  This one is out of one of my favorite cookbooks, Cooking Light.  It has big flavor punch and is super quick and easy to make.  I often make this in the summer to go along with some grilled meats but the leftovers are even yummy if you want to warm it up which makes it more like an entree.  The warm pasta slightly wilts the spinach leaves and softens the asiago cheese as it gets tossed.

Ingredients
   * 8 cups coarsely chopped spinach leaves
   * 4 cups hot cooked cavatappi -I use Brown Rice Fusili Pasta (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, minced
   * 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.

Yield: 4 servings (serving size: 2 cups)

Featured on Allergy Free Wednesdays .  Thanks to Allergy Free Wednesdays for sharing and for featuring lots of great allergy free recipes!  Check them out.





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