Ingredients

• Kosher salt
• 1 pound fusilli pasta
• 1/4 cup olive oil
• 2 cloves garlic, lightly crushed
• 5 cups baby spinach leaves (5 ounces)
• Freshly ground pepper
• 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
• 1 cup mascarpone cheese (8 ounces), at room temperature

Instructions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
3. Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
4. Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
5. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
6. Transfer the pasta to a large bowl and serve.