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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. | |||||||||
Busy Easter weekend! Got my screening report from the doctors on Thursday, I have to cut down on sugars, oily food and carbs.... uhoh, nothing about the lumps so i'm grateful. Marc Jacobs bag arrived in the evening, woohoo! Good Friday was spent in Church and shopping at Sim Lim Square for Hao-e's new PC. Pilates on Saturday morning after a week's break, super out of shape. think i should probably start doing some exercises at home and maybe go for swim downstairs when i get a chance. Chewy had a good scrubbing session at noon then off to watch Le Noir at Sands Theatre on Saturday afternoon, fun! Cousin-in-law's wedding dinner at Conrad on Saturday evening, no shark's fin which was a bummer. Easter mass on Sunday morning followed by Qingming thingamie at Mt Vernon. Sunday brunch at York Hotel's Penang Hawker Buffet, yum! Watched 1.5 movies too - GI Joe (meh) and SVFV (vulgar). SVFV was the movie that was banned and made the h...
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