Fusilli With Spinach and Asiago Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another GREAT side from Giada. The kids and I even eat this as a main dish when my husband is out of town. My VERY picky 2 and 4 year old devour this. Super easy, super healthy! I usually double the amount of tomatoes and the amount of spinach since it's seems like too much pasta and not enough veggies when made as stated. Wonderful! Ingredients:
1 lb fusilli |
1/4 cup olive oil |
1 garlic clove, minced |
1 (9 ounce) bag fresh spinach, roughly chopped |
8 ounces cherry tomatoes, halved |
1 cup asiago cheese, grated (about 3.5 ounces) |
1/2 cup parmesan cheese, fresh grated |
1 teaspoon salt |
3/4 teaspoon black pepper, freshly ground |
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.
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