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Friday, March 18, 2016

Friday: Favorite Recipe

Fusilli with Spinach and Asiago Cheese (from Food Network)



I bought some organic noodles at Whole Foods a few months ago and was scouring the internet to find a recipe to use. I came across this recipe and I have made it at least four times for our family. It is fast, healthy, and everyone likes it (my picky eaters take out the tomatoes).

*Note* I make this meal for our family of 8, so I made notes of what I use to make more of it for our family.*


Ingredients:

1 pound fusilli pasta (or farfelle)
1/4 c. olive oil (I don't use this much, I use about 1/2 of that)
1 garlic clove, minced (I use 2)
1 (9-ounce) bag fresh spinach, roughly chopped (I use a container from Costco-I think it's 16 oz)
8 ounces (1/2 pint) cherry tomatoes, halved (I use a whole pint)
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan (fresh is best)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
-My addition: I add chicken for some extra protein and to stretch the meal in to a full healthy meal for us. I've also added artichoke hearts before and that was good

Directions:

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. 

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 stir to combine.

Transfer the pasta to a serving plate and serve

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-spinach-and-asiago-cheese-recipe.html?oc=linkback

Hopefully your family enjoys this meal as much as our family does.

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