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Recipe courtesy of Giada De Laurentiis
Fusilli with Spinach and Asiago Cheese
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 640
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 13 mg
- Sodium
- 621 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 640
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 13 mg
- Sodium
- 621 mg
Ingredients
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.
