Red, White and Green Fusilli

  • Yield: 6 to 8 servings


1pound fusilli
1-- red onion, finely diced
3-- garlic cloves, minced
1 1/2tablespoons olive oil
4cups grape tomatoes, halved
1 1/2teaspoons kosher salt
3/4teaspoon freshly ground black pepper
4cups fresh spinach, coarsely chopped
3/4cup freshly grated Parmesan
1 1/2cups fresh mozzarella, diced


  1. Cook pasta drain and keep warm.
  2. Cook onion and garlic in hot oil for 5 minutes. Add tomatoes, salt and pepper and cook until tomatoes are cooked through, 3 minutes or so. Stir in spinach and heat 2 minutes.
  3. Divide pasta between 6 to 8 bowls. Top with tomato mixture and sprinkle with cheeses.