Cavatappi with Spinach, Beans and Asiago Cheese

8 cups coarsely chopped spinach leaves 

4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)

1/2 cup (2 ounces) shredded Asiago cheese

2 tablespoons olive oil 

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (19-ounce) can cannellini beans or other white beans, drained 

2 garlic cloves, crushed

Cracked black pepper (optional)

Combine first 8 ingredients in a large bowl; toss well. Sprinkle with cracked black pepper, if desired.

Serves 4 (2 cups); 401 calories.

VERDICT: Simple and easy, but punchy from the raw garlic and salty and savory from cheese.  The recipe says to use whatever pasta, beans, or cheese you have on hand--John used rigatoni, baby spinach, and Parmesan, and it turned out beautifully.  Keep.