I’m not big on conventional rules of wisdom in the kitchen. Mise en place? Most of the time I’m lucky if the ingredients for the recipe aren’t still in the fridge and pantry. I don’t think I’ve ever made a recipe in which I started with everything nicely measured and laid out on the counter before me. Another issue? I almost never read a recipe all the way through before starting on it. This one comes back to bite me from time to time. Like when I realize there’s a 4 hour rest/refrigeration period for a recipe I’ve decided to start making at 10 pm. Or when I incorrectly assume a pasta recipe is for a cold salad only to discover at the last minute that it’s not…
I forged ahead and made this dish for our Father’s Day cookout anyway and it turned out really well. In fact, it may have been the most popular dish on the table. Even though I think it’s intended to be served warm, I enjoyed leftovers at room temperature too. My only modification was that I probably didn’t use quite as much cheese as the recipe suggests – I added it a little at a time until the taste and consistency were to my liking. The spinach was my favorite part of the dish so I might even throw in a little more next time I make it. Whole wheat pasta would be a good substitution for the future as well. The recipe definitely falls in the quick weeknight meal category too – it’s super simple to throw together and the ingredient list is fairly short. It’ll definitely be in rotation here this summer!
Fusilli with Spinach and Asiago Cheese
from Giada de Laurentiis (via FoodNetwork.com)
1 lb fusilli (or rotini) pasta
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 (9 oz) bag fresh spinach, roughly chopped
8 oz cherry tomatoes, halved
1 cup (about 3 1/2 oz) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Add the pasta to a large pot of salted boiling water. Cook until al dente according to the package directions (probably about 8-10 minutes). Drain the pasta, reserving 1/2 cup of the cooking liquid.
While the pasta cooks, set a large, heavy skillet over medium heat. Add the olive oil and warm it slightly, then add the garlic to the pan. Cook just until fragrant (be careful not to burn it or it will be bitter). Add the spinach and tomatoes and cook until the spinach wilts. Turn off the heat under the pan. Mix in the pasta then add both cheeses, the salt and pepper, and the pasta cooking liquid. Gently stir to combine then transfer to a large serving bowl.
I am notorious for not having a key ingredient. Thankfully I have learned my lesson more than once about reading the directions ahead of time to make sure there isn’t an unforseen overnight step!
I think you did an excellent job, even having to adjust on the fly. Whole wheat pasta? Not in my house. Try Barilla plus – it’s 50/50 whole grain and standard. We eat it all the time and like it a lot.
It always bums me out when I was supposed to marinate something overnight. Oh well….. This dish reminds me of summer. I love the traditional pasta with basil, mozz, and tomatoes, but this looks equally good.
I’m also a poor recipe pre-reader (and forget mise en place – it’s a little too fussy for me). But look how good things turn out anyway! I’m always looking for quick summer pastas and I’d love to try this one night, warm or cold.
simple and good
Lovely! I often find out that I didn’t read a recipe right and I’m missing ingredients… And, I love the way you recovered on this dish! 🙂
wow this looks awesome!!!colorful:)
I love simple pasta recipes like this. They’re always so satisfying! Great post 🙂
It is really hard for me to say what was my favorite dish at the father’s day luncheon, but this has to be a contender for the top. I agree about the spinach. You can never have too much spinach in my book. Delicious pasta dish!
This dish looks light and summery, the perfect lunchtime food. Thanks for a great recipe that I can’t wait to try.
Your post made me laugh. I am exactly the same way in the kitchen. I also “think” I have some ingredient that I inevitably don’t and the thing that gets in trouble most is not reading through the recipe. I did the same thing on Father’s Day…I wanted to make Melissa Murphy’s Brown Sugar Vanilla Ice Cream, but didn’t read through the recipe to know I was supposed to have 2 four rest periods. Ugh! Oh well, I made it anyway and my rest period fell a few hours short. Worked out good enough!
Your pasta dish looks tasty. Glad to hear it was a success!
Great pasta recipe! I have been known to get bitten as well by not reading the recipe all the way through – you are definitely not alone! So nice when it works out anyway!
I am so bad about not ready the full recipe before starting. It has resulted in many late nights! The pasta looks great for what every temp!
I’ve been burned many times when something needs to chill for hours between steps and I thought I was going to quickly whip it up. Glad this one worked out for you – it sounds delicious!
A simple yet delicious dish. And I’m totally guilty of not reading recipes all the way through. As much as I know I should, I’m always in some sort of rush. The real gift comes in making it work in the end, which you did beautifully here.
I just made this but changed it slightly. It was delicious! Thanks for sharing the recipe. If you’d like to check out my version, go here: http://ash-jay.blogspot.com/2011/07/most-delicious-pasta-dinner-ever.html