Monday, January 17, 2011

Fusili with spinach and asiago cheese

This dinner was super tasty and came together in less than 20 minutes. I served it with some grilled chicken breast, but you don't really need the meat.

1 lb fusili pasta (looks just like rotini)
2 Tbsp olive oil
1 garlic clove, minced
9 oz fresh spinach, roughly chopped
1 cup grated asiago cheese
1/2 cup grated parmesan cheese (fresh is best)
1 tsp salt
3/4 tsp pepper

Cook pasta until tender. Drain and reserve 1/2 cup of pasta water.
Warm olive oil over med-high heat. Add garlic and cook 2 minutes. Add spinach and cook till it wilts. Add pasta and toss. Add cheeses, salt, pepper, and pasta cooking liquid and stir to combine. (I would actually hold off adding the cheese until you've added the water because it kind of melted together. But it was still really good.)

1 comment:

Kristi said...

Tried it Laurs and it was really good...really clumpy but really good...I wonder what culinary trick it would take to smooth out the sauce? Cream?