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    Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes View Edit
    Fusilli with Spinach and Asiago Cheese View Edit

    Servings: Not specified

    Directions

    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.

    Ingredients
    • 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 servings

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