Moving to the far, far away suburbs means a much longer commute for PTB. It also means that instead of walking home from the train, I am going to pick him up. This has probably hurt our dinners more than I want to admit. Our longer dinners mean we have sometimes pushed eating to past 10pm. That just isn’t going to work. Especially when I am falling asleep by 10:30…
What You Need
6 oz fusilli pasta
8 cups coarsely chopped spinach (approx 4-5oz)
3 Tbsp butter
2-3 garlic cloves, crushed
1/2 cup Asiago cheese (approx 2oz)
15oz can white beans, rinsed and drained (any white beans will do, I used Navy Beans)
Fresh Ground Pepper
Really, this recipe could not be any easier. While your pasta is cooking, get together the rest of your ingredients. I tossed them all into one big bowl to have ready.
Since my bowl wasn’t quite big enough, once the pasta is cooked and drained, combine with all step two ingredients in the pot. The leftover heat from the pan will help melt the butter and wilt the spinach as well.
Serve topped with fresh ground pepper.
Serves: 4 Cost: >$2/serving