I have been making a lot of food in the last week, but not any of it was for us and our meals I am ashamed to say have been basically take out or not even anything at all. This is what happens when I am getting ready for a CFY weekend....I'm too burned out and tired to cook for us.
Tonight I decided I had to have a recipe that I watched Giada DeLaurentis make on her tv show, Everyday Italian. She made this recipe called Fusilli with Spinach and Asiago Cheese. Below is the recipe with my modifications in red.
1 pound fusilli pasta (I used bowtie pasta)
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan (I omitted this and went with all Asiago)
1 teaspoon salt (I omitted the salt)
3/4 teaspoon freshly ground black pepper (I didn't add pepper to the recipe, but instead peppered my own portion)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. (This is where I added the already cooked shrimp with tails removed) Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate serve and enjoy!