Ingredients for Fusilli With Spinach Asparagus And Asiago Cheese
- 1 pound fusilli pasta
- Olive Oil
- Garlic Clove
- Fresh Spinach
- 1 pound asparagus, trimmed
- 1/2 cup grated Asiago cheese, plus extra for serving
- Parmesan Cheese
- Salt
- Fresh Ground Black Pepper
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How to Make Fusilli With Spinach Asparagus And Asiago Cheese
- Bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, until al dente (about 8-10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, snap off the tough ends of the asparagus. Microwave the asparagus with 1 tablespoon of water for 2-3 minutes, or until bright green and tender. Cut into 1-inch pieces.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant (about 1 minute).
- Add the chopped spinach to the skillet and cook until wilted (about 2 minutes).
- Add the cooked asparagus and drained pasta to the skillet. Toss to combine.
- Stir in the Asiago cheese (and Parmesan, if using), salt, and pepper. Add a little of the reserved pasta water at a time until you reach your desired creaminess.
- Serve immediately, garnished with extra Asiago cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
19g
Fat
22g
Carbs
31g
