Fusilli con olio

When Glenda, who is gluten intolerant, has rehearsal with her trio, I get to carb-out with pizza or pasta. This week I chose pasta, spinach fusili to be exact, tossed simply with olive oil, parmesan, garlic, and herbs. Fancy gourmet fare? No. Tasty, absolutely!


1 cup spinach fusili

2 Tbsp. extra virgin olive oil

1 Tbsp. minced garlic

1 tsp. crushed red pepper

2 tsp. dried oregano leaves

¼ cup grated parmensan


Bring a large pot of salted water to a boil. Add the fusili and cook until al dente, about 12 minutes. Drain and put into a large bowl. Add the rest of the ingredients and toss until well covered. Eat with a nice Chianti.


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