Pasta With Spring Leeks and Baby Spinach.

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Pasta With Spring Leeks and Baby Spinach.

 

8 ounces radiatore pasta

2 tablespoons extra-virgin olive oil

4 cups sliced leeks

8 cups baby spinach leaves

1 19 ounce can cannellini beans

1 cup cherry tomatoes, halved

1 cup shredded Asiago cheese

 

Cook the pasta until al dente according to package insructions.

Heat the olive oil in a large nonstick skillet over medium. Add the leeks and

cook, stirring frequently, until the leeks are golden and very soft. Stir in the

spinach and toss until the spinach is just wilted, but still bright green. Stir

in the beans.

Toss the pasta with the vegetable mixture, addthe tomatoes and cheese and serve

immediately.

Makes 4 servings.

 

 

 

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