Fusili with Spinach and Asiago Cheese

Recipe courtesy of Giada de Laurentiis
  • 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
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.

Results:  I used spaghetti instead which I'm sure is part of my problem.  Other issue: I can't stand cooked cherry tomatoes.  This solidified it.  So disgusting.  I can't stand that burst when you bite them.  UGH!!!!  I should've used more spinach.  It would've been more delicious in spite of the tomatoes.  Either way this recipe was just ehhh to me.

Note: I'm at least 4 recipes behind on posting so I'll be posting daily or near daily this week to catch up. I won't be going by weeks anymore either since I missed a few weeks and have no idea what week we're on or should be on.  Cia!