Fusilli with Spinach and Asiago Cheese

Fusilli with Spinach and Asiago Cheese

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Ascolano Extra Virgin Olive Oil

 

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Fusilli with Spinach and Asiago Cheese
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 1 pound Fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 9oz bag fresh spinach roughly chopped
  • 8oz (half pint) cherry tomatoes halved
  • 1 cup (about 3 1/2 oz) asiago cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 1 pound Fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 9oz bag fresh spinach roughly chopped
  • 8oz (half pint) cherry tomatoes halved
  • 1 cup (about 3 1/2 oz) asiago cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  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.
  3. 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.
Recipe Notes

Recipe by Giada De Laurentiis


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