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Fusilli with Spinach and Asiago Cheese Recipe

Fusilli with Spinach and Asiago Cheese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (373)

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Average Rating:

Total Reviews: 373

Showing 351-360 of 373

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  • on May 05, 2007

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    I really loved this recipe and it was very easy to make!

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  • on May 05, 2007

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    My wife and I tried this recipe and found it to be rather easy to make as well as fun. The dish is colorful and savory. Glad we tried it... it's a keeper.

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  • on May 05, 2007

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    I was surprised on this one. I love her recipes but it didn't have a lot of flavor. Maybe I cooked too long.

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  • on May 03, 2007

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    I made this the other night and my husband and I loved it! It was just as easy as it looked on TV and the flavor was great! I used Romano instead of Parmesan (I already had it. I would definitely make this dish again - in fact, it would be easy to add chicken or shrimp if you wanted to.

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  • on May 03, 2007

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    This pasta was good, different from the same ol' spaghetti...i think i will add butter to the olive oil next time (or maybe i just need a better quality olive oil.

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  • on May 03, 2007

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    This was super easy to make and was delicious. The Asiago made it taste like it was made with butter but it isn't. My husband loved it and he eats no veggies! can't believe I got spinach into him!lol. Anyway I will definatly make again. Also I added romano cheese instead of parm cause thats what I had on hand.

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  • on May 02, 2007

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    This was so good and so easy. I did make a few changes, though. I used penne because that's all I had on hand. I substituted a can of diced tomatoes for the cherry tomatoes (which I highly recommend. And to make it a dinner, I added some sliced carrots, an onion, and rotisserie chicken. I also probably put in a third more cheese (both kinds than the recipe called for. It was delish.

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  • on May 02, 2007

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    This is such a good combination and super easy. For so few ingredients, it has a ton of flavor. Definitely a keeper.

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  • on May 01, 2007

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    Ok so, every time I cook for friends they rave. They love what I make and they are always asking where I learned to cook and I just shyly laugh and say 'thanks.' But seriously, I'm gonna have to start saying I went to the GDL Culinary Institute! I make Giada's recipes frequently when my husband and I are entertaining and everyone is so impressed! This dish was no different! It's amazing! Guests think I went through so much trouble to make an authentic Italian mean, when really it was a breaze. So simple, so quick, and oh-so-gotta-get-seconds-delicious! Love love LOVE it!

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  • on May 01, 2007

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    I used Tri-Color Rotini pasta (12OZ box and a combination of mozerella and parmesean and romano cheese. Adhered to every other recipe detail. It was so easy to prepare, healthy and tasted so good. We could eat it without meat even. And that's a huge step for us as much as we love our meat and potatoe's. Keep them coming.!!

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