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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. | 2. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. | 3. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. | 4. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. | 5. Transfer the pasta to a serving plate, top with pine nuts, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
spinach	1	bag	chopped	-	-	-	-
cherry tomato	8	ounces		201.7333	0.0	44.88	1.1333
asiago cheese	1	cup	grated	201.7333	0.0	44.88	1.1333
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1	teaspoon		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.