Ingredients
Scale
- Kosher salt
- 1 pound fusilli or other pasta of choice
- 2 TB olive oil or avocado oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano OR parmesan cheese (6 ounces)
- *1 cup mascarpone cheese (8 ounces), at room temperature OR Substitute 8 oz cream cheese mixed with 1/4 cup sour cream, 2 TB cream, optional you can add a 1/2 TB lemon ( I left this out this time ) —mix together first and then use instead of the mascarpone cheese—**
- Optional–add grilled or shredded chicken before serving.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Reserve 3/4 cup of the cooking liquid, then drain the pasta.
- Meanwhile, heat the olive or avocado oil in a large, high-sided skillet over medium heat.
- Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard.
- Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
- Remove the skillet from the heat and add the pasta.
- Add the Pecorino Romano or parmesan cheese and 2 teaspoons each salt and pepper, and toss until coated.
- In a medium bowl, whisk together the reserved cooking liquid and the mascarpone (or cream cheese, sour cream, cream and lemon juice) cheese until smooth.
- Pour over the pasta and toss until coated. Season with salt and freshly ground pepper.
- Transfer the pasta to a large bowl and serve.