Fusilli with Spinach Asparagus and Asiago Cheese
Brighten up your dinner table with Fusilli with Spinach, Asparagus, and Asiago Cheese—a quick yet sophisticated pasta dish that bursts with fresh, vibrant flavors. Perfectly al dente fusilli pasta is tossed with tender asparagus, wilted spinach, and a hint of garlic, then finished with a generous sprinkling of creamy Asiago cheese and a pop of zesty lemon. Elevated with a touch of red pepper flakes for optional heat, this 30-minute recipe balances wholesome ingredients with indulgent flavors, making it an ideal choice for both weeknight meals and casual entertaining. Serve it warm with an extra shower of Asiago for a satisfying vegetarian dish everyone will love. Keywords: Fusilli pasta, spinach asparagus pasta, Asiago cheese recipe, quick vegetarian dinner.
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Recipe Information
Ingredients
- 12 ounces Fusilli pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 pound Asparagus
- 5 cups Spinach leaves
- 1 cup Asiago cheese, grated
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 0.5 cup Pasta water
Instructions
Bring a large pot of lightly salted water to a boil. Cook the fusilli according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the vegetables. Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the asparagus pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
Add the spinach leaves to the skillet, tossing to combine. Cook for an additional 2-3 minutes until the spinach has wilted. Season with salt, black pepper, and red pepper flakes (if using).
Reduce the heat to low and stir in the cooked fusilli, along with the reserved pasta water. Toss everything together to coat the pasta evenly with the vegetables and any juices in the skillet.
Remove the skillet from heat and stir in the grated Asiago cheese and lemon zest. Toss to combine until the cheese is melted and evenly distributed.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the fusilli immediately, garnished with extra Asiago cheese if desired.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 16.7 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1139 mg | 88% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
