Saturday, June 12, 2010

Fusilli with Spinach and Asiago Cheese

Cook Time: 20 min
Level: Easy
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.


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