Cavatappi with Spinach, Beans, and Asiago Cheese

Doesn't that sound fancy? Don't be fooled, it's actually really simple. In fact, I usually don't cook much that isn't simple and easy. So, if you are looking for something quick and healthy to eat on a weeknight, try this. I love the blend of flavors and can usually make it even with two kids wrapped around my legs.

8 cups coarsely chopped spinach leaves
**4 cups hot cooked cavatappi (about 6 oz. uncooked spiral shaped pasta)
1/2 cup (2 oz) shredded asiago cheese
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper (I'm not fancy so I just sprinkle regular old pepper in there)
1 can cannellini beans or other white beans, drained
2 garlic cloves, crushed (I just use the minced garlic out of the jar)

Combine ingredients in a large bowl and toss well. Voila!

**I use whatever pasta my children can eat. I have yet to find cavatappi.

Maybe some of you foodies think it is blasphemous to not have one of those cool pepper grinders. One of these days I will be cool like all the folks on food network and use freshly ground pepper. It's probably terrible not to crush fresh garlic cloves either, but if I were striving for perfection I might never get dinner on the table. I like to serve this with some type of rosemary bread. My favorite is Big River's Pan Marino. It's so good with this pasta. I don't know if anyone will make this, but I just thought I would throw it out there. My neighbor gave me a big bag of greens yesterday, so the spinach was my inspiration.