Sun-dried tomatoes, fresh spinach, garlic and Asiago cheese are tossed with fusilli pasta in this 20-minute main dish.
What You Need
Original recipe yields 4 servings
1/4 cup oil-packed sun-dried tomatoes, undrained
3 cups fusilli pasta, uncooked
1 pkg. (10 oz.) fresh spinach, torn
1 cup POLLY-O Shredded Asiago Cheese
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, minced
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Let's Make It
Drain tomatoes, reserving oil.
Cook pasta in large saucepan as directed on package, omitting salt and adding tomatoes and spinach to the boiling water for the last minute; drain.
Place pasta mixture in large bowl. Add reserved oil and remaining ingredients; mix lightly.
Serve this pasta main dish with a crisp, mixed green salad or cooked lean meat, poultry or fish.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, for the torn fresh spinach.
Prepare using rotini pasta.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.