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 ellie_11505058
Menlo Park, CA
on January 29, 2012
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This is delicious, it'a definite hit. I added some sliced kalamato olives too for extra flavor.
By Honeyeyes1
on January 17, 2012
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TASTES SO LIGHT AND FRESH! I HALVED THE RECIPE AND USED 6 OZ BABY SPINACH AND 4 OZ GRAPE TOMATOES AND ADDED A PINCH OF RED PEPPER FLAKES TO THE GARLIC. ELEGANT, NICE QUICK SIDE. :
By sarah.pinkley_1...
Onsted, 62
on January 13, 2012
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So simple and delicious. The only thing I would do is make sure you make this with baby spinach, not the regular spinach. The regular spinach was a little tough and bitter. And I used extra extra asiago cheese :. And make sure you use GOOD olive oil. Let it shine in this recipe, the sauce is good with quality olive oil.
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