Pasta with Asiago Cheese and Spinach

Pasta with Asiago Cheese and Spinach

15 Reviews 1 Pic
Recipe by  Cooking Light magazine

“Substitute the Italian cavatappi with fusilli, penne or any other medium-sized pasta.”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.
  2. Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

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Reviews (15)

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This is a great recipe that has good taste and best of all has very little fat. I used pena, but I think it would be great with just about any small pasta or even tortellini. The only thing that I was surprised about was the spinach did not wilt much, but that was not a problem.



This is a great salad to take for lunch, but I would include less tomatoes next time. The tomatoes have a rather powerful flavor and it can be a bit overwhelming. Overall, this was easy to prepare and lasted for several days.



A good pasta dish, but I wanted more flavor, so the second time I made it, I used flavored sundried tomatoes in oil and using the oil from the tomatoes I sauteed the garlic, tomatoes, spinach & added salt & pepper. I then reheated the pasta, tossed in the sauteed mix and then garnished generously with the asiago & parmesan. I will definitely make this again!

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