Fusilli With Spinach and Asiago Cheese

A great 30 minute meal that makes a great weeknight dish with leftovers for lunch the next day! I have made this several times and with different variations (diced chicken or pancetta).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  fusilli
• 1⁄4 cup olive oil
• 1  garlic clove, minced
• 1 (9 ounce) bag fresh spinach, roughly chopped
• 8  ounces cherry tomatoes, halved
• 1  cup asiago cheese or 3 1⁄2 ounces asiago cheese, grated
• 1⁄2 cup parmesan cheese, grated
• 1  teaspoon salt
• 3⁄4 teaspoon fresh ground black pepper

Directions

1. 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.
2. 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.
3. Transfer the pasta to a serving plate and serve.