| 1/2 box | BARILLA Campanelle |
| 1 can (19 ounces) | cannellini beans, drained |
| 1/2 cup | Parmigiano Reggiano cheese, freshly grated |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 package (6 ounces) | fresh spinach, coarsely chopped |
BRING a large pot of water to a boil.
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.
Garnish with crushed red pepper flakes and drizzle with extra virgin olive oil, if desired.