courtesy of Kathy
Home Back to Recipes Recipe in Word format
Ingredients:
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground pepper
Directions:
 | Bring a large pot of salted water to a boil. |
| Add the pasta and cook until tender but still firm, about 8 to 10 minutes. |
| Drain pasta. |
| Meanwhile, warm olive oil in large skillet over medium-high heat. |
| Add the garlic and cook until fragrant, abut 2 minutes. |
| Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. |
| Add cooked pasta and toss. |
| Add the cheeses, salt and pepper and stir to combine. |