Trofie with spinach and asiago is a fantastic baked pasta dish that’s incredibly simple to prepare. I rarely can indulge in tomatoes, so I constantly have to come up with new combinations to bring white pasta dishes to the table that are appetizing, inviting, and flavorful. It’s not easy to invent something different every day that is also good and tasty. You always risk falling into monotony. Sometimes I seek inspiration from magazines, other times online, but more often I open the fridge and cook with what’s there. Today, a handful of frozen spinach, half a pack of béchamel, and a small piece of asiago made my lunch special. Trofie with spinach and asiago is truly delicious. The portion is small because I made it just for myself, but you can simply multiply the ingredients.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz fresh trofie
- 1.75 oz asiago cheese
- 1.75 oz frozen spinach
- 0.85 cup béchamel sauce
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- to taste grated Parmesan cheese
Tools
- 1 Pasta Pot
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Dish
Steps
Heat the oil and let the garlic clove turn golden to release its aroma. Add the frozen spinach and cook for the time indicated on the package, then let them cool.
Cut the asiago into small cubes.
In a bowl, pour the béchamel, add the asiago and the spinach.
Boil the trofie in plenty of salted water, drain them al dente, and transfer them to the bowl with the sauce. Mix well. Place the pasta in a baking dish. Sprinkle with grated Parmesan cheese and bake in the oven or air fryer at 356 °F for 20 minutes.
Notes
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