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Fusilloni with Spinach and Tomatoes

Fusilloni with Spinach and Tomatoes

Are you ready to elevate your weeknight dinners with a burst of vibrant flavors? Dive into the world of Italian cuisine with our delightful Fusilloni with Spinach and Tomatoes! This quick and easy recipe, perfect for busy evenings, combines the wholesome goodness of fresh spinach and juicy tomatoes with perfectly cooked pasta, all in just 25 minutes. Whether you're a seasoned chef or a kitchen novice, this dish promises to impress your taste buds and those of your loved ones. Get ready to savor every bite—your new favorite meal is just a few steps away!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 400g fusilloni pasta
  2. 2 cups fresh spinach
  3. 1 can diced tomatoes
  4. 2 cloves garlic, minced
  5. 2 tablespoons olive oil
  6. Salt and pepper to taste
  7. Parmesan cheese for serving

Instructions

  1. Begin by gathering all your ingredients: 400g of fusilloni pasta, 2 cups of fresh spinach, 1 can of diced tomatoes, 2 cloves of garlic (minced), 2 tablespoons of olive oil, salt, pepper, and Parmesan cheese for serving.
  2. In a large pot, bring salted water to a boil over high heat. Once boiling, add the fusilloni pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
  3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.
  4. Next, add the can of diced tomatoes (with their juices) to the skillet. Stir well to combine with the garlic and let it simmer for about 5 minutes, allowing the flavors to meld.
  5. Once the tomatoes have simmered, add the fresh spinach to the skillet. Cook for an additional 2-3 minutes, or until the spinach is wilted and tender.
  6. When the fusilloni pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander.
  7. Add the drained fusilloni to the skillet with the tomato and spinach mixture. Toss everything together gently, adding a bit of the reserved pasta water if the mixture seems dry. Season with salt and pepper to taste.
  8. Remove the skillet from the heat and serve the fusilloni warm. Top each serving with freshly grated Parmesan cheese.
  9. Enjoy your delicious Fusilloni with Spinach and Tomatoes!

Tips

  1. Perfect Pasta: Make sure to cook the fusilloni until it's al dente. This will give your dish the perfect texture and prevent it from becoming mushy when mixed with the sauce.
  2. Add Depth of Flavor: For an extra layer of flavor, consider adding a pinch of red pepper flakes when sautéing the garlic. This will give your dish a subtle kick that complements the tomatoes beautifully.
  3. Fresh Ingredients: Use fresh spinach for the best taste and texture. If you're in a pinch, you can substitute with frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess moisture.
  4. Pasta Water Magic: Don't forget to reserve some pasta water before draining! This starchy water can help loosen up the sauce if it becomes too thick, ensuring every strand of fusilloni is coated perfectly.
  5. Cheese, Please: Don’t skimp on the Parmesan! Freshly grated cheese adds a rich, nutty flavor that ties all the ingredients together. For a twist, try adding a sprinkle of feta or goat cheese for a tangy contrast.
  6. Make It Your Own: Feel free to customize this recipe by adding other vegetables like bell peppers or zucchini, or even proteins like grilled chicken or shrimp for a heartier meal.

Nutrition Facts

Calories: 380kcal

Carbohydrates: 55g

Protein: 12g

Fat: 12g

Saturated Fat: 3g

Cholesterol: 10mg

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