“Excellent and quick! We’ve been making this for a year now and its always a huge hit.”
“LOOOOVE this recipe! One of my favorites. Quick and easy= perfect for weeknights. Delicious!”
“It is delicious and super easy!! I have been making this ever since I saw the episode sometime last year. My husband says this is one of his favorite dishes ever. Sometimes I use a regular large tomato and just cut it into small chunks and it is just a good.”
” A total home run…friends loved it and I enjoyed how easy it was..best part is that you can match it with any protein.”
“Very good. My very picky kids and husband even liked it.”
I followed the recipe as directed, only adding in a little more garlic than the recipe called for. Many comments recommended reducing the amount of pasta and increasing the amount of spinach and garlic. You can adjust the garlic and spinach to your personal taste and add/serve with a protein too. You can even switch the pasta to your favorite, like penne and rotini.
NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Fusilli with Spinach, Tomatoes, Asiago and Parmesan Cheese
- 1 lb fusilli pasta
- 1/4 cup olive oil
- 1 clove garlic, minced
- 9 ounces fresh spinach, chopped
- 8 ounces cherry tomatoes, halved
- 3 1/2 ounces grated Asiago cheese (approx 1 cup)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Please head over to FoodNetwork.com for the directions and to print this wonderful recipe.