Fusilli with Pecorino Romano and Black Pepper

Name: Fusilli with Pecorino Romano and Black Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams cups baby spinach leaves; 454 grams fusilli pasta; 2 cloves garlic, lightly crushed; 6 servings Kosher salt; 227 grams cup mascarpone cheese , at room temperature; 59 milliliters olive oil; 170 grams 1/2 cups grated Pecorino Romano cheese; 6 servings Freshly ground pepper

You can never have too many main course recipes, so give Fusilli with Pecorino Romano and Black Pepper a try. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 647 calories, 22g of protein, and 35g of fat. Head to the store and pick up baby spinach leaves, fusilli pasta, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Pasta