Fusilli with Spinach and Asiago Cheese
Boil pasta until tender but still firm to the bite, as it will then be tossed with tomatoes and cooked spinach; the end result will be perfectly cooked noodles.
Prep Time:
Cook Time:
Total Time:
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:
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.
Source: foodnetwork.com
