Spinach Asiago Pasta

by Adrienne

I created this recipe for my Grandfather, a 100% Italian, after he and I found out we were both allergic to tomatoes.

This way we could still have great pasta without the allergic reaction. He has since passed away, and it has become a family favorite.

This dish has allowed us to remember him through food- something he loved dearly.


  • 1 lrg bag of baby spinach leafs
  • 1 clove of garlic
  • 8 oz of Asiago cheese
  • 1 cup of Chicken broth
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of flour
  • Pasta of your choice


  • Saute spinach leafs, pressed garlic, and 2tbs of olive oil, on medium heat till spinach wilts. Stir occasionally
  • While spinach simmers use a bowl and add the remaining oil, and mix with flour to make the roux.
  • When spinach is cooked, add chicken broth, shredded asiago cheese, and roux.
  • Turn cooktop to low and simmer until cheese is melted and the sauce is mixed through. Stir occasionally
  • Serve over pasta. Add salt and pepper to taste

    Tips: Add chicken or grilled shrimp for a heartier pasta.

    Add more flour to your roux to thicken it into a fondue style dip ( great with garlic bread).

  • Comments for Spinach Asiago Pasta

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    Dec 18, 2010
    number of servings?
    by: jennifer

    Haven't made this..but it sounds good.

    It'd be nice if the recipe author gave an amount for the pasta..and the approximate number served.

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