Tuesday, March 15, 2011

Fusilli with Spinach and Tomatoes

This just may be my new favorite entree. This oh so yummy chicken (Parmesan Crusted Chicken (Click Here for Recipe)) is absolutely delicious when sliced and placed a top of the Over Fusilli with Spinach & Tomatoes.

Here is my recipe:

8 ounces Fusilli pasta cooked and drained
¼ cup olive oil
1 clove garlic, minced
½ 10-ounce package spinach, stems removed and rinsed
1 medium tomatoes peeled, seeded and diced
½ cup green peas, thawed
½ cup frozen corn, thawed
1 teaspoon salt
1 cup Asiago cheese, grated
½ cup Parmesan cheese, grated
pinch Pepper to taste

Here is how I made this:

1. Cook pasta according to package instructions, reserving ½ cup of pasta water.

2. In the meantime, place olive oil in large skillet over medium-high heat. Add garlic & sauté until garlic becomes fragrant, about 2 to 3 minutes. Add spinach, chopped tomatoes, peas & corn. Continue to cook until spinach wilts.

3. Add cooked pasta, cheeses, salt & pasta water. Gently toss to combine.

Servings: 4

Author's Notes:
Gluten free pasta softens very quickly. In this particular recipe, under cook by about 2 minutes. Time pasta cooking so that the hot pasta & pasta water will melt cheeses. For a complete meal simply add a side salad and a glass of bubbly.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

  1. This looks yummy! I love Asiago!! :) Got it tweeted and pinned!


Thank you for your comment.