We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivirgin White Truffle Oil
Course: Main Dish/Side Dish
Prep Time: 10 min
Cook Time: 20 min
- 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
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.
Calivirgin Premium Extra Virgin Olive Oil
Recipe by Giada De Laurentiis