CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE
Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Another GREAT side from Giada. The kids and I even eat this as a main dish when my husband is out of town. My VERY picky 2 and 4 year old devour this. Super easy, super healthy! I usually double the amount of tomatoes and the amount of spinach since it's seems like too much pasta and not enough veggies when made as stated. Wonderful!
Provided by RedVinoGirl
Categories Toddler Friendly
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 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. Drain pasta reserving 1/2 cup of the cooking liquid.
- 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 the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
Nutrition Facts : Calories 624.7, Fat 19.2, SaturatedFat 4.4, Cholesterol 11, Sodium 837.1, Carbohydrate 90.9, Fiber 6, Sugar 3.9, Protein 22.3
FUSILLI WITH SPINACH, ASPARAGUS, AND ASIAGO CHEESE
Make and share this Fusilli With Spinach, Asparagus, and Asiago Cheese recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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. Drain pasta reserving 1/2 cup of the cooking liquid.
- Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces.
- 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 cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.
Nutrition Facts : Calories 639.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 11, Sodium 851.2, Carbohydrate 93.4, Fiber 7.6, Sugar 4.9, Protein 24.5
FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE
Provided by melissaf
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente- tender but firm- about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.
SPINACH PESTO FUSILLI
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Provided by Martha Stewart
Categories Food & Cooking
Ingredients
Pasta and Grains
Number Of Ingredients 9
Steps:
- Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
- With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
- Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
- Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
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