Pasta with Asiago Cheese and Spinach15 Reviews
“Substitute the Italian cavatappi with fusilli, penne or any other medium-sized pasta.” - by Cooking Light magazine
Original recipe yields 8 servings
- Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.
- Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.
Reviews (15)Rate This Recipe
"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 w..." See moreas 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 a..." See morend 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 ..." See moresalt & 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!"
Just swipe to see more like this.