Meatless Monday: Fusilli with Spinach and Asiago Cheese
Tim and I are laying off the carbs for a few weeks but I made this Meatless Monday recipe in September and it was quick and tasty! I used baby spinach because that’s what I had on hand. The combo of parmesan and asiago was delicious! Making my life even easier, Fresh Direct sells grated asiago.
This pasta dish will even get your kids to eat their spinach!
Fusilli with Spinach and Asiago Cheese
Giada de Laurentiis
- 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.