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Fusilli With Spinach And Asiago Cheese
30 Mins
Serves: 4
Diet Restriction
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Secret Ingredients
  • 1 lb fusilli
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 (9 ounce) bag fresh spinach, roughly chopped
  • 8 ounces cherry tomatoes, halved
  • 1 cup asiago cheese, grated (about 3.5 ounces)
  • 1/2 cup parmesan cheese, fresh grated
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper, freshly ground
  1. 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.
  2. 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.
  3. Transfer the pasta to a serving plate and serve.
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