Fusilli with Spinach and Asiago Cheese

Name: Fusilli with Spinach and Asiago Cheese
Yield: 4
Ingredients: 3/4 freshly ground black pepper; deselect all; 1 fusilli pasta; 1 arlic clove, minced; 1 bag fresh spinach, roughly chopped; 8 pint) cherry tomatoes, halved; 1 (about grated asiago; 1 salt; 1/4 olive oil; 1/2 grated parmesan

0 mins

Total time

4

Serving

10

Ingredients

Enable cook mode

Ingredients

³⁄₄

freshly ground black pepper

deselect all

fusilli pasta

arlic clove, minced

bag fresh spinach, roughly chopped

pint) cherry tomatoes, halved

(about grated asiago

salt

¹⁄₄

olive oil

¹⁄₂

grated parmesan

Directions

Step 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.

Step 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.

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