Spinach-Pasta-Bean Salad

6 cups fresh spinach, coarsely chopped
6 dry pasta (gemelli or rotini)
1 can (16 oz.) Great Northern beans, drained and rinsed
2/3 cup Parmesan or Asiago cheese, grated
2 garlic, crushed and minced
2 tbsp. olive oil
Fresh ground pepper, to taste
Salt, to taste

Directions:

While the pasta is cooking, combine remaining ingredients in a large bowl. When pasta is done, drain but do not rinse. Immediately toss the hot pasta with the other ingredients--the cheese will melt and the spinach wilt slightly. Serve while still warm.

Comments from Lori Wunder :

This is a great vegetarian entree or light meal!





Beware of the garlic; if you find the raw garlic too strong, just crush the cloves and remove the chunks as you find them on your plate. Or, reduce to one clove and mince very finely.

User Reviews:

Spinach-Pasta-Bean Salad is more than a delicious and a very pretty salad. It is also a delicious main course dish. I served it tonigh as a main dish with a toss salad with french dressing & a sprinkle of blue cheese and a side of cottage cheese withchives. What a dinner! Thank you Lori - this is a keeper, a recipe we will repeat.

Submitted by Carol Krygoske on December 06, 2001

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