Fusilli with Spinach and Asiago Cheese

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. Transfer the pasta to a serving plate and serve.

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