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