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Delicious “Twist” on Fusilli Pasta

From Natalie:

Last week was my brother’s 50th birthday.  My sister-in law had a beautiful party for him at a local dinner club, complete with fabulous food stations.  My daughter was looking for some plain pasta, which the chef easily accommodated, but the complete pasta dish he made was wonderful and I asked him to walk me through it (he was making it at the station and I watched and questioned as he cooked).  Very easy but with a fresh taste that was really nice. Ingredients:

  • 1 pound of fusilli pasta (the chef used the long ones, as did I)
  • Olive oil
  • 1 tablespoon chopped garlic (fresh or jarred)
  • Garlic powder
  • 1 cup fresh baby spinach
  • 1 cup sun dried tomatoes
  • 1 cup fresh feta cheese

Boil the fusilli until tender and put aside.  In a frying pan, heat the olive oil and cook the chopped garlic until brown.  Lower the heat.  Add the spinach and the tomatoes until they get warm but the spinach does not have to be completely soft.  Add the pasta to the frying pan and turn it over in the oil.  Add garlic powder to taste, if desired (I like garlic, so I added more here.)  Put the feta cheese into the mixture and turn around again until it gets warm.  Serve immediately.  Enjoy!

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