Fusilli With Spinach & Asiago Cheese

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

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 the 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.

Review: This was super yummy. I found a block of asiago in the fridge that had been forgotten about (how could that happen?) and looked for a recipe to use it in. This was super easy to make, but the asiago made it taste fancier than it was. I love dishes like that!!