A great 30 minute meal that makes a great weeknight dish with leftovers for lunch the next day! I have made this several times and with different variations (diced chicken or pancetta).
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- 1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to tehe bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- 2Meanwhile, 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.
- 3Transfer the pasta to a serving plate and serve.
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Nutritional Facts for Fusilli With Spinach and Asiago Cheese
Serving Size: 1 (270 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 624.8
- Calories from Fat 172
- Total Fat 19.2 g
- Saturated Fat 4.4 g
- Cholesterol 11.0 mg
- Sodium 838.2 mg
- Total Carbohydrate 90.9 g
- Dietary Fiber 6.0 g
- Sugars 4.9 g
- Protein 22.2 g
The following items or measurements are not included: