Pasta with Spinach, Beans and Cheese

Recipe from the Complete Cooking Light Cookbook, 2000.

Pasta with Spinach, Beans and Cheese

 8 cups of chopped spinach leaves

6 oz. spiral-shaped pasta

2 Tb olive oil

1/4 tsp salt

1/4 tsp pepper

19-oz can of white beans, such as Navy or cannellini, rinsed and drained

2 minced garlic cloves

1/2 cup shredded cheese such as Parmesan or Asiago

1. Drain and rinse beans in a strainer.
2. Boil pasta until al dente. Drain in the strainer with the beans to warm up the beans.
3. Toss all ingredients in a bowl while pasta is still hot and spinach wilts slightly.
4. Top with extra cheese if desired and serve warm. Also great as a cold salad the next day.