Pasta with Asiago Cheese and Spinach

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 8 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 28%
  • Fat: 9.3g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.4g
  • Carbohydrate: 41.8g
  • Fiber: 2.5g
  • Cholesterol: 16mg
  • Iron: 2.7mg
  • Sodium: 606mg
  • Calcium: 257mg

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

Preparation

  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.
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