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Pasta with Asiago Cheese and Spinach

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 8 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

  2. Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.