Fusilli with Spinach and Asiago Cheese

390 Ratings
Recipe courtesy ofGiada De Laurentiis

Total: 30 min Prep: 10 min Cook: 20 min

Yield: 4 servings

Level: Easy



  • 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


  • 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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390 Ratings

I have been making this since the first time I saw the episode on tv. I do change it up a bit. I probably use at least a cup of evoo, and I have a huge jar of minced garlic that I just spoon it into the oil until I like what I see, at least 3 or 4 heaping Tbsp. I use almost a pound of the NatureSweet "Glory" tomatoes an entire tub of baby spinach and I buy the frozen, already grilled chicken breasts and dice them up and add with the garlic and oil to simmer while preparing the other ingredients. I do use an entire package of fusili, and at the end I use at least 5 ounces of each cheese. My family can't get enough and when there are leftovers, usually fight over who gets them for breakfast! See All Reviews Post Review

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