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Ingredients
- 1 lb. Cervasi® Fusilli Pasta
- 1/4 c. Cervasi® Extra Virgin Olive Oil
- 1 Garlic Clove, minced
- 1 (9-oz.) Bag Fresh Spinach, roughly chopped
- 8 oz. (1/2 pint) Cherry Tomatoes, halved
- 1 c. Asiago Cheese, grated
- 1/2 c. Cervasi® Parmesan Cheese, grated
- 1 tsp. Salt
- 3/4 tsp. Freshly Ground Black Pepper
Instructions
- 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.
Servings : 4
Ready in : 20 Minutes
