Fusilli with spinach and asiago cheese

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
450g fusilli pasta
55ml olive oil
1 garlic clove, crushed
1 (255g) bag fresh spinach, roughly chopped
225g cherry tomatoes, halved
100g grated Asiago
110g grated Parmesan
1 tsp salt
3/4 tsp 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 120ml of the cooking liquid.

2) Meanwhile, warm olive oil in a large, heavy frying pan 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.

3) Transfer the pasta to a serving plate and serve.

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