Pasta with Asiago Cheese and Spinach

Pasta with Asiago Cheese and Spinach
Photo by Becky Luigart-Stayner


  • 4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
  • 6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)
  • 1/8 teaspoon salt
  • 3 cups boiling water
  • ½ cup (2 ounces) finely grated fresh Parmesan cheese
  • ¾ cup (3 ounces) grated Asiago cheese
  • 1/8 teaspoon freshly ground pepper
  • + 3 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 (10-ounce) bag fresh spinach, torn
    • 2 garlic cloves, crushed

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.

View full recipe at My Recipes


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