Cavatappi with Spinach, Beans and Asiago

A simple and light pasta dish from Cooking Light that takes fewer than 15 minutes to prepare.  I love how the recipe uses the heat from the cooked pasta to just slightly wilt the spinach and soften the asiago cheese.  This can be served either warm or cold.

Cavatappi with Spinach, Beans and Asiago

Yields: 4 servings


  • 6 oz uncooked cavatappi (spiral-shaped) pasta
  • 8 C coarsely chopped spinach leaves
  • 2 T olive oil
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper
  • 1 (15 oz) can cannellini beans or other white beans, drained
  • 2 garlic cloves, crushed
  • 1/2 C shredded Asiago cheese
  • 1/2 lemon, juiced


Cook the cavatappi pasta according to the package instructions.  6 oz of uncooked pasta should make about 4 cups of hot cooked pasta.

While the pasta is cooking, mix the olive olive, drained beans, crushed garlic, salt and pepper together in a small bowl.  Set aside to let all the flavors infuse until ready to mix with the cooked pasta and spinach.  Optional: Sauté the garlic in a small skillet until fragrant.

In a large bowl, combine all the ingredients and toss well.  The heat from the pasta will gently wilt the spinach and melt the cheese.  Brighten up the flavors with a sprinkle of lemon juice and enjoy!

2 Responses to “Cavatappi with Spinach, Beans and Asiago”
  1. That looks amazing. I love simple pasta salads – nothing better.

  2. Harold says:

    Sounds good! What do you think…with black beans?

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