Fusilli with Spinach and Asiago Cheese

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

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
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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 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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      4

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      • on July 04, 2013

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        This was a big gloppy mess. The grated cheeses clung to the spinach and made big glopping balls. I strongly suggest that you allow the pasta, spinach and tomato mixture to cool before adding the cheeses. Also, larger size grates of the cheese would be better too. Not as small as shown by using the planer. Granted, this was an easy and quick dish to make and I always love Giada's recipes, this one however, did not turn out as well as it looked on TV. Oh, P.S., two bags of spinach would make it more heartier than just one bag which made it seem like just a pasta dish. Sorry, Giada.

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      • on July 03, 2013

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        Excellent! I love, love Giada's recipes; the flavor and presentation are always fantastic!

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      • on January 15, 2013

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        I love her recipes. Quick, easy and healthy. I made this dish in 15 min

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