Fusilli with Spinach & Asiago Cheese

We made it with Calivirgin Premium Extra Virgin Olive Oil

Servings: 4   |   Prep Time: 10 min   |   Total Time: 30 min

  • 1 pound Fusilli pasta
  • 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 9oz bag fresh spinach, roughly chopped
  • 8oz (half pint) cherry tomatoes, halved
  • 1 cup (about 3 1/2 oz) asiago cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  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.
  3. 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.

Premium Extra Virgin Olive Oil

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Recipe by Giada De Laurentiis

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