Monday, May 01, 2006

Cavatappi with Spinach, Beans, and Asiago

Well, another pfft recipe. This recipe, from a 1997 issue of Cooking Light, was really bland and not very interesting at all. It sounded so yummy :( I will not make it again.

I served it with Giada's Lemon-Parsley Bruschetta, which I've made before and LOVED. We still love it! This time I made it correctly (with olive oil, not butter) and rubbed the fresh-cut garlic directly onto the bread before adding the sauce and it really made a difference. Yum yum!

Here is the pasta recipe.

Cavatappi with Spinach, Beans, and Asiago
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 8 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 -- crushed (jarred OK!)
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)

Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.

Yield: 4 servings

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