This cavatappi with spinach, beans, and Asiago cheese is a quick, one-pot weeknight dinner that feels surprisingly hearty. The curly pasta catches the creamy, garlicky sauce, while white beans add protein and a soft, buttery texture. It’s a simple, satisfying meal made with pantry staples.
Ingredients
- 12 oz (340 g) cavatappi pasta (or other short pasta)
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (optional)
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 5 oz (140 g) fresh baby spinach
- 1/2 cup (120 ml) reserved pasta water
- 1 cup (100 g) grated Asiago cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook, stirring frequently, until fragrant but not browned, about 1-2 minutes.
- Add the drained beans to the skillet and cook for 2 minutes, stirring occasionally. Season with a pinch of salt and pepper.
- Add the fresh spinach in handfuls, stirring until it wilts. This will take about 2-3 minutes. If the pan seems dry, add a splash of the reserved pasta water.
- Reduce the heat to low. Add the drained cavatappi to the skillet, along with 1/2 cup of the reserved pasta water and the grated Asiago cheese. Toss everything together until the cheese melts and forms a creamy sauce that coats the pasta. Add more pasta water a little at a time if needed to reach your desired consistency.
- Taste and adjust seasoning with salt and black pepper. If using, stir in the lemon juice for brightness.
- Serve immediately, topped with extra grated Asiago cheese.
Tips
- Use good Asiago: Asiago is a firm, nutty cheese. Freshly grated Asiago melts much more smoothly than pre-shredded, which often contains anti-caking agents that can make the sauce grainy. For a milder flavor, use young Asiago; for a sharper, more complex taste, use aged Asiago.
- Don’t overcook the garlic: Garlic burns quickly and turns bitter. Keep the heat at medium and stir constantly. If the garlic starts to brown too fast, remove the pan from the heat for a moment.
- Reserve extra pasta water: The starchy pasta water is the secret to a silky sauce. It helps the cheese emulsify and cling to the pasta. Keep the full cup reserved, even if you only use half—you can always add more.
- Adjust the creaminess: If you prefer a richer sauce, stir in a splash of heavy cream or a pat of butter along with the cheese. For a lighter version, use more pasta water.
Serving Suggestions
This dish is a complete meal on its own, but it pairs well with a simple green salad dressed with lemon vinaigrette or a slice of crusty bread to soak up any extra sauce. For extra protein, top with grilled chicken or shrimp, or serve alongside a simple roasted chicken breast.
Variations
- Swap the beans: Use Great Northern beans, chickpeas, or even kidney beans instead of cannellini. Each will bring a slightly different texture and flavor.
- Add vegetables: Sauté sliced mushrooms, zucchini, or bell peppers along with the garlic for extra bulk. Cherry tomatoes, halved and added at the end, are also delicious.
- Change the greens: Kale or Swiss chard can replace spinach, but they take longer to wilt. Cook them a few minutes longer, adding a splash of water to help them soften.
- Make it vegan: Omit the Asiago and use a vegan Parmesan-style cheese, or simply season with nutritional yeast for a cheesy flavor. Use a good quality olive oil to make up for the richness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, add a splash of water or vegetable broth to loosen it up. Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts, stirring between, until heated through. Avoid boiling, which can make the pasta mushy.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Any short pasta shape works well, such as penne, rigatoni, or fusilli. The ridges and curves of cavatappi are great for holding the sauce, but other shapes will still be delicious.
Can I use frozen spinach? Yes, but thaw it first and squeeze out as much water as possible. Add it to the skillet with the beans and cook for a couple of minutes longer. You may need less pasta water since the spinach will release some moisture.
What if I don’t have Asiago cheese? You can substitute an equal amount of Parmesan, Pecorino Romano, or Grana Padano. Each will give a slightly different flavor—Parmesan is the closest substitute, while Pecorino is saltier and sharper.
Why did my sauce turn out clumpy or greasy? This usually happens if the cheese is added too quickly over high heat, or if the pasta water was too hot. Make sure the heat is on low and add the cheese gradually, tossing constantly. If the sauce does break, try adding a splash of cold water or a little more pasta water and whisking vigorously.
Can I make this ahead of time? You can prepare the dish up to the point of adding the cheese, then refrigerate it. When ready to serve, reheat gently with a splash of water, then stir in the cheese. It’s best enjoyed fresh, but this method works in a pinch.
Is this dish gluten-free? It can be if you use gluten-free pasta. The rest of the ingredients are naturally gluten-free. Just be sure to check the labels on the beans and cheese to be safe.