Red, White and Green Fusilli

  • Yield 6 to 8 servings


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



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