Fusilli with Spinach and Asiago Cheese

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

try soon


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

Original recipe makes 4 Servings



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.

Alert editor   
Calories Per Serving: 416 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Fusilli with Spinach and Asiago Cheese

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

Love it, but I though this is Diada De Laurentiis recipe
aldonaviolettizek 3y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free