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Collection: Main Dishes
Fusilli with Spinach and Asiago Cheese
Ingredients
- 1 lb. fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9 oz.) bag fresh spinach, roughly chopped
- 8 oz. (1/2 pint) cherry tomatoes, halved
- 1 cup (about 3-1/2 oz.) grated Asiago
- 1/2 cup grated Parmesan
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
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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 cheese, salt, pepper and the pasta cooking liquid and stir of combine.
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