Fusilli With Spinach and Asiago Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great 30 minute meal that makes a great weeknight dish with leftovers for lunch the next day! I have made this several times and with different variations (diced chicken or pancetta). 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 or 3 1/2 ounces asiago cheese, grated |
1/2 cup parmesan cheese, grated |
1 teaspoon salt |
3/4 teaspoon fresh 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 tehe 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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