Fusilli with Spinach and Tomato

I know what you thinking. This dish may not look like much...but it is full of flavor! Christian and I normally don't celebrate Valentine's Day but I decided at the last minute that I wanted to make him dinner. Due to the recent snowpocalypse and my last minute dinner idea, I knew my options were going to be limited. I decided pasta would be a good choice for many reasons. a) it's fast  b)fewer indgredients increases my chances of having a successful grocery trip c) i love pasta and  d) it's not a romantic meal so it technically doesn't count as a celebration. The entire meal took about 15 minutes and was absolutely delicious. I plan to make this again and again...especially on weeknights.

Fusilli with Spinach and Tomato
Courtesy of Giada

1 pound fusilli pasta

1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper



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.


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.