Loading Video...

Fusilli with Spinach and Asiago Cheese

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This 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

  1. 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.
  2. 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.
  3. Transfer the pasta to a serving plate and serve.

Spinach Lasagna

Fusilli with Walnut Sauce and Radicchio

Tina's Show Pasta

Tomato Salad with Field Greens

Manicotti

Spinach Ricotta Gnocchi

Gazpacho Salad

Ravioli with Creamy Tomato Sauce

🤤 More Drool-Worthy Recipes