Fusilli pasta with spinach and asiago cheese

Ingredients:

• 450 g fusilli pasta (spirals)
• 1/4 cup olive oil
• 1 clove garlic, minced
• 250 g fresh spinach, coarsely chopped
• 220 g (1 cup) cherry tomatoes, halved
• 1 tbsp. (about 100 g) grated Asiago cheese
• 0.5 tbsp. grated parmesan
• 1 teaspoon of salt
• 3/4 tsp freshly grated black pepper

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of the cooking water.
2. Meanwhile, heat the olive oil in a large, heavy-bottomed 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 to combine. Add the cheese, salt, pepper, and the reserved pasta water and toss to coat evenly.
3. Transfer the pasta to a serving platter and serve.