Fusilli with Spinach and Asiago Cheese
Giada De Laurentiis, Food Network

Kiy Note: This is a huge favorite in our house. Every time I make it, it just gets better. Also makes fab leftovers and take-to-work lunches!

1 pound fusilli pasta
¼ cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (½ pint) cherry tomatoes, halved
**I used a small container of sliced shrooms instead
1 cup (about 3½ -ounces) grated Asiago
½ cup grated Parmesan
1 teaspoon salt
¾ 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 ½ 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.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

Kiy Notes:

  1. Instead of the tomatoes, I used a small container of pre-sliced fresh mushrooms. Placed in a bowl, microwave a minute or so, drain well. Then add to pasta with the spinach.
  2. I had a problem with the cheese. It clumped and didn’t distribute well. Next time I will mix both cheeses together and place on the table in a pretty bowl. (Note, the second time I made this I forgot and added the cheese in, and it worked! Go figure.)

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