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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. | |||||||||
last night we had a most scrumptious bbq dinner at the original swizzle inn . much much much better than the dinner we had some days back with O and K at the branch in warwick. woo.... i had the char-grilled prime rib and the much famed rum swizzle, while hao-e had the margarita shrimp and strawberry daiquiri. blogging about it brings back nice memories. heh. Oh! C and i found some fresh watercress at the marketplace yesterday. so today's lunch we had watercress soup. i've been yearning for some light clear vegetable soup for some time... especially after a discussion with HL about the lack of vege variety here, and how she spotted kailan on the island! KAILAN !!! how did they manage to get their hands on kailan ?! i was joking with HL that one of the chefs must have secretly brought over some seeds and planted some in his back garden. or else why doesn't kailan appear in the vege aisle of the marketplace as well?! oh, and i bought some canned longan, jackfrui...
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