Fusilli With Spinach and Asiago Cheese

Healthy spinach, cherry tomatoes that burst with flavor, and the strong bite of the aged Asiago cheese makes this dish a true winner every time.

1 pound fusilli pasta
1/3 cup extra virgin olive oil
3-4 large garlic cloves, minced
1 bag (9 oz) baby spinach (can use regular spinach but, if so, roughly chopped it)
1 lb cherry or grape tomatoes, cut into quarters
1 heaping cup grated aged Asiago cheese (aged Asiago will give it a better flavor)
1 cup grated aged Parmesan Reggiano or Pecorino Romano, plus additional for sprinkling
1 teaspoon, plus 1 tablespoon salt, separated
3/4 teaspoon ground black pepper

View the full recipe at The Kitchen Snob →