Wednesday, July 18, 2007

Fusilli Pasta with Spinach ansd Asiago

This dish literally took fifteen minutes, and was really delicious!

The ingredients are assembled...

sauteeing the garlic
in olive oil.

Rough chop the spinach,
and saute it in the
olive oil and garlic.

Boy does this
smell good!

Cut the cherry tomatoes in half.
Toss them with the spinach.

Add the cooked pasta.

Grate the Parmesan and
Asiago cheeses. Toss.

Abigail shows off the finished product!

recipe courtesy of Giada De Laurentiis (Everyday Italian)
Fusilli (spring or rotini) Pasta with Spinach and Asiago
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.

I doubled this for the seven of us. I also used about four cloves of garlic. Doubling it would have called for two. Wanna kiss?

1 comment:

Bonnie said...

I just made this for dinner- divine! I added a bit of left over chicken to help stretch and make it a bit more filling.
So Good!