Fusilli Pasta with Spinach and Asiago Cheese
Sometimes someone else's bad luck is my good luck. Sad, but true. FOR EXAMPLE my dear, sweet mother recently discovered she has a fairly strong allergy to dairy products. Gluten, too. This has necessitated a rather drastic change in eating habits which, while giving her a great excuse to explore new cooking techniques (not like she needed to learn anything in that area anyway), has nevertheless been a bit trying.
I mean, for those of you who don't struggle with these allergies, have you ever thought about just how much gluten and dairy we (Americans/Westerners) actually consume? Or how to construct a meal without either? And I thought vegetarianism was challenging! Naturally it's not been easy to make such a big adjustment. Although she is learning to make some great Indian food.
But the thing is, and more to the point, she discovered this piece of news right after purchasing a rather large hunk of high quality asiago cheese.
On a completely unrelated note, I recently came into posession of a rather large hunk of high-quality asiago cheese. This is not an everyday occurrence for me. While I steadfastly look forward to the day my husband is a successful professor and I am steadily employed and all our food is all-natural-quality-organic-seasonal-made-of-unicorns, for now I am just a pregnant nanny living off that and my husbands' PhD stipend. Fancy cheese is not usually on the shopping list.
So what can I say? Sometimes another person's misfortune translates into some good luck for me. Sorry mom. And thanks. And carry on with the wonderful Indian food.
Notes on the recipe: MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. Also, one ounce extra spinach equals LOTS of extra spinach. One ounce less of pasta equals not that much less pasta. Food for thought.
Fusilli Pasta with Spinach and Asiago Cheese (from the Giada's recipe on food network)
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
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.