Cavatappi with Spinach Beans and Asiago Cheese
Elevate your weeknight dinner game with this hearty and wholesome Cavatappi with Spinach, Beans, and Asiago Cheese. This one-pan wonder combines tender corkscrew pasta with a medley of fresh baby spinach, creamy cannellini beans, and savory Asiago cheese, creating a dish that's as comforting as it is nutritious. A touch of red pepper flakes adds just the right hint of heat, while a splash of vegetable broth ensures every bite is packed with flavor. Quick to prepare in just 30 minutes, this vegetarian recipe is perfect for busy nights or easy entertaining. Garnished with fresh parsley, it’s a beautiful, restaurant-quality meal you can make in your own kitchen. Keywords: cavatappi pasta recipe, spinach and beans, Asiago cheese pasta, easy vegetarian dinner, one-pan pasta dish.
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Recipe Information
Ingredients
- 12 ounces cavatappi pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 6 cups baby spinach, fresh
- 15 ounces cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup grated Asiago cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
Add the cannellini beans, vegetable broth, red pepper flakes, salt, and black pepper to the skillet. Simmer for 3-4 minutes, allowing the flavors to blend.
Add the cooked cavatappi to the skillet, tossing to combine with the spinach and bean mixture. If the pasta seems dry, stir in some of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.
Remove the skillet from the heat and stir in half of the grated Asiago cheese.
Transfer the pasta to serving bowls and sprinkle with the remaining Asiago cheese and chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 12.7 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 880 mg | 68% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3143 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
