Fusilli with Spinach and Asiago Cheese

390 Ratings
Recipe courtesy ofGiada De Laurentiis

Total: 30 min Prep: 10 min Cook: 20 min

Yield: 4 servings

Level: Easy

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Ingredients

  • 1 pound fusilli pasta
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 (9-ounce) bag fresh spinach, roughly chopped
  • 8 ounces (1/2 pint) cherry tomatoes, halved
  • 1 cup (about 3 1/2-ounces) grated Asiago
  • 1/2 cup grated Parmesan
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

Directions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

  • Transfer the pasta to a serving plate and serve.

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390 Ratings

hoc59
LOVE this! I brown bite-sized chicken breasts first, then set aside and proceed with the rest of the recipe and incorporate the chicken at the end to warm (usually with the cheese). I also use chicken broth instead of the pasta water, because I always forget and drain it all. So so good. See All Reviews Post Review

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