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| 1 pound fusilli pasta 1/4 cup olive oil 1 garlic clove, minced 1 (9-ounce) bag fresh spinach, roughly chopped 8 ounces (1/2 pint) cherry tomatoes, halved 1 cup (about 3 1/2-ounces) grated Asiago 1/2 cup grated Parmesan 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve. | |||||||||
This is my first post since we left Bermuda for Singapore more than 3 weeks ago. We are battling serious jet lag this time. it might be the age-factor (yikes!) or because we didn't rest properly on the flights (yes plural!) back cos we were busy trying to exhaust all the new movies on krisworld, or maybe a combination of both lah. but both of us have been trying very hard to keep awake at 3pm. yes, the sleep monster strikes at that hour! thank God we are going to remove time saving tonight, so we have 1 less hour to correct this weekend. talking about movies, twilight was amazingly easy on the eye! although i hesitate to call ourselves twilight converts given that i was highly skeptical at first. but the eye candy in the form of Rob Pattersin/Edward Cullen is really irresistible (did you know Rob Pattersin was Cedric in Harry Potter??) .... argh. i wanna get bitten by this vamp too lor! BITE ME! Hao-e even bought New Moon (the sequal) to read this weekend and i spent almost ...
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