Dive into the culinary delight of Spinach-Infused Asiago Pasta, a tantalizing dish featuring tender spaghetti noodles enveloped in a luxurious sauce crafted from grated Asiago cheese, garlic, and a dash of Italian seasoning. The vibrant addition of fresh spinach not only provides a burst of color but also infuses a touch of wholesome goodness into this comforting and effortlessly prepared pasta masterpiece.
Ingredients & Substitutions
- Pasta: Opt for spaghetti noodles in this recipe, though the flexibility to use any pasta variety or even craft your own shaped pasta exists. Remember to save about a cup of pasta water after draining the noodles.
- Red Pepper Flakes: Fear not the red pepper flakes; they add flavor without overwhelming spiciness. Feel free to omit them if you prefer a milder taste.
- Cheese: Asiago cheese, hailing from the northeastern region of Italy, offers a delightful array of flavors based on its aging duration. If unavailable, consider substitutes such as grana padano, freshly grated parmesan, manchego, pecorino romano, gruyere, or cheddar.
- Spinach: While fresh spinach is the preferred choice, thawed and squeezed frozen spinach works well too. Experiment with alternative vegetables like broccoli, bell peppers, zucchini, mushrooms, or tomatoes.
Reserve the Pasta Water!
The secret ingredient, pasta water, enhances the cheese sauce and binds it to the cooked noodles. The starch in the water creates a cohesive blend, ensuring a rich and flavorful experience in every mouthful.
What Meats Pair Well with Asiago Pasta?
For those seeking a protein boost, consider pairing this delightful Asiago pasta with meats such as chicken, prosciutto, pancetta, sausage, beef, or ham. Seafood enthusiasts can elevate the dish with shrimp or scallops, tailoring the recipe to personal preferences for a truly unique culinary experience.
How to Store Asiago Pasta
Avoid wasting any leftovers by storing them in an airtight container in the refrigerator for up to four days. To reheat, place the pasta in a saucepan with a small amount of water, cover, and warm over low heat. Alternatively, microwave the pasta in a microwave-safe dish, covered, in 30-second intervals until heated through.
Ingredients
- 8 ounces (225 g) spaghetti noodles
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup (240 ml) whole milk
- 1 cup (80 g) grated Asiago cheese, plus extra for garnish
- 2 cups (60 g) fresh spinach leaves
- Parsley, for garnish
Instructions
- Boil pasta in salted water per package instructions, aiming for al dente.
- Reserve 1 cup of pasta water, drain the rest, and set aside the noodles and reserved pasta water.
- In a medium skillet over medium heat, melt butter.
- Add garlic and cook for an additional minute.
- Whisk in flour, Italian seasoning, salt, and red pepper flakes. Cook until golden brown (about 1 minute).
- Gradually pour in milk, whisking constantly.
- Add Asiago, spinach, and ¼ cup of pasta water (or more if too thick). Cook until the spinach wilts, stirring frequently (1-2 minutes).
- Add the cooked pasta, tossing to coat.
- Garnish with Asiago cheese and parsley. Serve promptly.
