Pasta with spinach, tomatoes, and asiago
1 lb whole wheat pasta (I prefer the shells, fusillis, or penne, but whatever you have will work)
1/4 cup olive oil
2-3 garlic cloves, minced or pressed
1 (9 oz) bag spinach, roughly chopped
8 oz (1/2 pint) cherry tomatoes (or more to taste)
1 cup grated asiago cheese (or more to taste)
1/2 cup freshly grated parmesan cheese (or more to taste)
1 tsp salt (or more to taste)
3/4 tsp freshly ground pepper (or more to taste)
Bring pot of salted water to a boil. Add pasta and cook until al dente. (follow directions on the package) Drain but SAVE 1/2 cup of the cooking liquid. Warm up the olive oil in a saucepan on med heat. Add garlic and cook until fragrant. Add spinach and tomatoes and cook til wilted. (about 2-4 min) Add pasta and toss. Add cheeses, salt, pepper, and pasta liquid and stir. Serve immediately.
This pasta is great leftover! We make it all of the time! Enjoy!
Ash and Jake
1 1/4 c. water