Recipe by Cooking Light magazine
"Substitute the Italian cavatappi with fusilli, penne or any other medium-sized pasta."
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sun-dried tomatoes, packed without oil (about 2 cups)
extra-virgin olive oil
freshly ground black pepper
hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)
1 (10 ounce) package
fresh spinach, torn
grated Asiago cheese
freshly grated Parmesan cheese
This is a great recipe that has good taste and best of all has very little fat. I used pena, but I think it would be great with just about any small pasta or even tortellini. The only thing that I was surprised about was the spinach did not wilt much, but that was not a problem.
The idea is good, but it needs some sauce and less spinach. The tomatoes give it an over bearing taste as well. It was hard to choke it down as a left over. Will not make again.
This is a great salad to take for lunch, but I would include less tomatoes next time. The tomatoes have a rather powerful flavor and it can be a bit overwhelming. Overall, this was easy to prepare and lasted for several days.
A good pasta dish, but I wanted more flavor, so the second time I made it, I used flavored sundried tomatoes in oil and using the oil from the tomatoes I sauteed the garlic, tomatoes, spinach & added salt & pepper. I then reheated the pasta, tossed in the sauteed mix and then garnished generously with the asiago & parmesan. I will definitely make this again!
This is great with chickpeas as a well-rounded vegetarian meal. I use baby spinach and sometimes omit the sun dried tomatoes for time or budget reasons.
I could only find sun-dried tomatoes packed with oil, so I eliminated the olive oil. It was a great lite pasta dish, but I have to agree on decreasing the amount of sun-dried tomatoes.
Spectacular. Added extra Asiago and more garlic. Hot noodles wilted the spinach. Could use less sun dried tomatoes to taste.
I put all ingredients together and add the hot pasta on top and cover for a few minutes to wilt the spinach. I then add the meat of a rotisserie chicken (preferably a seasoned one) and a little chicken broth and toss again before adding the cheese. The seasoned chicken really adds flavor and using broth helps to add moisture without adding fat. My family loves it.
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