Rigatoni con Asiago e Spinaci
Author: Pizza Today
Recipe type: entrees
Ingredients
- 12 ounces fresh spinach, washed heavy stems cut off, leaves torn
- ½ pound Asiago (or fontina) cheese, shredded
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon ground pepper
- 1 pound rigatoni
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large serving bowl, combine the spinach, cheese, olive oil, garlic and pepper.
- Toss to combine.
- Cook the pasta until al dente.
- Drain.
- Working quickly, add the pasta to the bowl with the spinach and cheese.
- Toss to combine.
- Add the Parmesan and toss again.
- NOTE: Change the flavor profile of this dish by adding chunks of grilled chicken.
