garlic clove, minced
1 (9 ounce) bags
fresh spinach, roughly chopped
cherry tomatoes, halved
1 cup asiago cheese or 3 1/2 ounces
asiago cheese, grated
parmesan cheese, grated
fresh ground black 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 tehe bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 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.
- Transfer the pasta to a serving plate and serve.