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Photo Credit: Elizabeth Newman

Fusilli with Asiago And Spinach

A Meatless Monday dinner fix in under 30 minutes? Yes! This super easy pasta gets a ton of flavor from asiago and parmesan cheese.

Fusilli with Asiago And Spinach

Prep Time

10 minutes

Cook Time

20 minutes


Giada De Laurentiis

Image of Fusilli with Asiago And Spinach


  • 1 pound pasta, such as Fusilli, Ziti Corti or Capricci

  • 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


  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. 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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