Fusilli with Spinach and Asiago Cheese
Boil pasta until tender but still firm to the bite, as it will then be tossed with tomatoes and cooked spinach; the end result will be perfectly cooked noodles.
|1 pound||fusilli pasta|
|1/4 cup||olive oil|
|1||garlic clove , minced|
|1||(9-ounce) bag fresh spinach , roughly chopped|
|8 ounces||(1/2 pint) cherry tomatoes, halved|
|1 cup||(about 3 1/2-ounces) grated asiago|
|1/2 cup||grated parmesan|
|3/4 teaspoon||freshly 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 the 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.