Rigatoni con Asiago e Spinaci

Rigatoni con Asiago e Spinaci
Recipe type: entrees
  • 12 ounces fresh spinach, washed heavy stems cut off, leaves torn
  • ½ pound Asiago (or fontina) cheese, shredded
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon ground pepper
  • 1 pound rigatoni
  • ¼ cup freshly grated Parmesan cheese
  1. In a large serving bowl, combine the spinach, cheese, olive oil, garlic and pepper.
  2. Toss to combine.
  3. Cook the pasta until al dente.
  4. Drain.
  5. Working quickly, add the pasta to the bowl with the spinach and cheese.
  6. Toss to combine.
  7. Add the Parmesan and toss again.
  8. NOTE: Change the flavor profile of this dish by adding chunks of grilled chicken.