Fusilli with Spinach and Asiago Cheese

  • 1 lb. fusilli pasta
  • 1/4 C olive oil
  • 1 garlic clove, minced
  • 1 bag (9oz.) fresh spinach, roughly chopped
  • 8 oz. (1/2 pint) cherry tomatoes, halved
  • 1 C (about 3 1/2-ounces) grated Asiago
  • 1/2 C grated Parmesan
  • 1 tsp. salt
  • 3/4 tsp. 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.

Date Added:October 19, 2017
Classification:Pasta Main Dishes
Course:Main Course