Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)


Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)
 
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Recipe type: entrees
Ingredients
  • 12 Ounces fresh baby spinach leaves, stemmed if necessary
  • ½ pound Asiago or fontina cheese, shredded
  • 6 ounces roasted red bell peppers, drained (if using canned) and sliced
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 12 ounces cavatappi pasta or other short pasta such as fusilli or rotini
  • ¼ cup grated Parmesan cheese
  • ½ cup toasted pine nuts
Instructions
  1. In a large bowl, combine the spinach, Asiago, roasted peppers, olive oil and garlic.
  2. Toss to combine.
  3. Set aside.
  4. Cook the pasta in an abundant amount of boiling salted water until it is al dente.
  5. Drain the pasta.
  6. Working quicky, add the pasta to the bowl with the spinach.
  7. Add the Parmesan cheese.
  8. Toss again.
  9. Divide the pasta among serving bowls.
  10. Sprinkle some pine nuts over each portion.
  11. Serve at once.

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