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Spinach & Sun-Dried Tomato Fusilli Recipe

Name: Spinach & Sun-Dried Tomato Fusilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 garlic cloves, minced; 20 sun-dried tomatoes, chopped; 200 g baby spinach; 400 g dried fusilli pasta; 1/4 teaspoon red pepper flakes; 50 g grated Pecorino Romano cheese; 2 tablespoons capers; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 3 tablespoons olive oil; Salt to taste; Black pepper to taste

Stashcook

This is a yummy pasta dish with green spinach and red sun-dried tomatoes. It's made with twisty noodles called fusilli. You cook the noodles and mix them with cheese and tasty things like garlic and tomatoes.

Ingredients

4 garlic cloves, minced

20 sun-dried tomatoes, chopped

200 g baby spinach

400 g dried fusilli pasta

1/4 teaspoon red pepper flakes

50 g grated Pecorino Romano cheese

2 tablespoons capers

1 tablespoon lemon zest

2 tablespoons lemon juice

3 tablespoons olive oil

Salt to taste

Black pepper to taste

Method

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 10 minutes.

While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

Stir in the chopped sun-dried tomatoes and capers, and cook for another 2 minutes.

Add the baby spinach to the pan and cook until just wilted, about 2 minutes. If needed, add a splash of water to help the spinach wilt.

Drain the pasta, reserving 1/2 cup of the pasta water. Add the cooked fusilli to the frying pan with the spinach and sun-dried tomato mixture.

Toss the pasta in the pan with the grated Pecorino Romano cheese, lemon zest, and lemon juice. Add the reserved pasta water a little at a time to create a light sauce that coats the pasta.

Season with salt and black pepper to taste. Serve immediately with extra cheese on the side if desired.

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