1 lb. fusilli pasta (or any kind of corkscrew-type pasta)
1/4 cup olive oil
2 cloves garlic, lightly crushed
2 cloves garlic, minced
5 cups baby spinach leaves (5 oz.)
Freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 oz.)*
1 cup mascarpone cheese (8 oz.), at room temperature
* If you can't get this in the backwater you live in, other Italian cheeses will do in a pinch.
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but firm to the bite (about 8 to 10 minutes). Reserve 3/4 cup of the cooking liquid, then drain the pasta.
- Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the crushed garlic and cook until lightly browned. Remove the crushed garlic and discard. Add the spinach, 2 tsp. freshly ground pepper, and 2 tsp. minced garlic. Cook until spinach is wilted.
- Remove skillet from heat, add pasta. Add Pecorino Romano cheese and 2 tsp. each Kosher salt and freshly ground pepper. Toss all until well coated.
- In a medium bowl, whisk together the mascarpone cheese and the 3/4 cup reserved pasta water until smooth. Pour over the pasta and toss until well coated. Season with Kosher salt.
- Transfer the pasta to a large bowl and serve.
If you like bold flavors, you'll likely enjoy this, little ones!
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