Campanelle With Spinach And Beans - cooking recipe

Ingredients

1 (19 ounce) can cannellini beans, drained
1/2 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
16 ounces campanelle pasta
1 (6 ounce) package fresh spinach, coarsely chopped

Preparation

COMBINE the first six ingredients in a large bowl.
COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.