Spinach & Tomato Fusilli

Melissa Gardner

Ingredients:
1 lb. Fusilli/Rotini pasta
¼ cup Olive Oil
1 clove Garlic, minced
1 pint Cherry/Grape Tomatoes, halved
1 (9 oz.) bag fresh Spinach, roughly chopped
1 cup Asiago Cheese
½ cup grated Parmesan cheese
1 tsp. Salt
¾ tsp. ground Pepper

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 ½ cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.