Pasta with Asiago Cheese and Spinach

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Pasta with Asiago Cheese and SpinachRecipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
8 servings (serving size: 2 cups)


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


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.

Created date

May 1998

Nutritional Information

Calories 302
Caloriesfromfat 28 %
Fat 9.3 g
Satfat 3.6 g
Monofat 4 g
Polyfat 0.9 g
Protein 14.4 g
Carbohydrate 41.8 g
Fiber 2.5 g
Cholesterol 16 mg
Iron 2.7 mg
Sodium 606 mg
Calcium 257 mg