Photo: Fusilli with Spinach and Asiago Cheese Recipe
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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By berquistfamily
Lancaster, CA
on May 03, 2013
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This tasted great! I added chicken italian sausage and used chicken broth instead of the leftover pasta water. My kids loved it and said this is one of their new favorite dishes. This was not an easy chore because my kids hate anything that looks green, but they took it in stride and enjoyed every bit of it!!!
By kmd84
on April 22, 2013
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So easy and flavorful! This will surely become a regular meal in our house. I used a veggie rotini pasta and instead of asiago I used pecorino romano. I doubled the tomatoes as well and instead of halving them I just slightly squeezed them with tongs as they were cooking to let out their juices.
By brooklyn12345
on March 02, 2013
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This is good, but definitely double the amount of tomatoes.
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