Fusili with Sun-Dried Tomatoes, Spinach, and Asiago Cheese

Makes 4 Servings
Preparation time: 5 minutes
Cooking Time: 20-30 minutes


1 pound of Fusili or Rotini pasta spirals
8 ounces of sun-dried tomatoes packed in olive oil
8-10 ounces of shredded Asiago cheese (A good substitute is the Italian Cheese Blend by Kraft)
9-10 ounce bag of baby spinach or arugula
1 teaspoon of crushed garlic
1 tablespoon of extra virgin olive oil (optional)
Freshly ground pepper

Cook pasta according to directions on box. While cooking, saute garlic, spinach, and sun-dried tomatoes in olive oil over medium heat for about 5 minutes or until spinach is tender. Add more olive oil if necessary to spinach for cooking. Set aside and keep on warm. Once pasta is cooked and drained, combine pasta and spinach mixture in the pot in which the pasta was cooking. Mix ingredients with cheese on very low heat until cheese is melted. Serve warm with some extra grated Parmesan or Asiago cheese and freshly ground pepper.


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