Fusilli with Spinach and Asiago Cheese (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.
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