Fusilli With Spinach And Asiago Cheese

• 1 lb fusilli (or rotini) pasta
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced
• 1 (9 oz) bag fresh spinach, roughly chopped
• 8 oz cherry tomatoes, halved
• 1 cup (about 3 1/2 oz) grated Asiago
• 1/2 cup grated Parmesan
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

1. Add the pasta to a large pot of salted boiling water. Cook until al dente according to the package directions (probably about 8-10 minutes). Drain the pasta, reserving 1/2 cup of the cooking liquid.
2. While the pasta cooks, set a large, heavy skillet over medium heat. Add the olive oil and warm it slightly, then add the garlic to the pan. Cook just until fragrant (be careful not to burn it or it will be bitter). Add the spinach and tomatoes and cook until the spinach wilts. Turn off the heat under the pan. Mix in the pasta then add both cheeses, the salt and pepper, and the pasta cooking liquid. Gently stir to combine then transfer to a large serving bowl.

fusilli, extra virgin olive oil, garlic, fresh spinach, cherry tomatoes, parmesan, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/fusilli-with-spinach-and-asiago-cheese-50182160 (may not work)