Saturday, June 12, 2010
Fusilli with Spinach and Asiago Cheese
Yield: 4 servings
* 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
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.