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Campanelle with Spinach, Asiago, and Cannellini Beans

Servings: 4 servings

Ingredients

  • 4 ounces baby spinach
  • 2 cloves garlic
  • 1/2 cup Asiago cheese
  • 6 ounces campanelle
  • 2 T olive oil
  • 1/4 t salt
  • 1/4 t pepper
  • 1 15.5 ounce can cannellini beans (see note)

Instructions

  • Prep the veg and shred the cheese - Roughly chop the spinach and place it in a large bowl. Grate the garlic and shred the cheese into the bowl with the spinach.
  • Cook the pasta - Cook the pasta according to the package directions. Drain the pasta.
  • Combine and toss - Pour the drained, hot pasta into the bowl with the spinach, garlic and cheese and toss so that the spinach wilts, the cheese begins to melt, and it's all bathed in garlic. Stir in the olive oil and the beans, give it a few generous grinds of salt and pepper, and serve.

Notes

I typically use dried beans that I've cooked in the Instant Pot according to the Instant Pot Methods Page, but canned beans are quite good too!
Adapted from Cooking Light, October 1996.