We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivirgin White Truffle Oil

Course: Main Dish/Side Dish

Servings: 4

Prep Time: 10 min

Cook Time: 20 min

 

 
 
 
  • INGREDIENTS
  • INSTRUCTIONS
  • 1 pound Fusilli pasta
  • 1/4 cup 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.

Calivirgin Premium Extra Virgin Olive Oil

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RECIPE NOTES

Recipe by Giada De Laurentiis

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