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| 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. Transfer the pasta to a serving plate and serve. | |||||||||
3.5 more working days. my mind is on holiday! last evening's kickboxing class totally killed me! i huffed and puffed and threatened to punch my imaginary opponent senseless, but in the end, it was i that suffered, not the air molecules that got knocked around. my body is aching like a 90-year-old who's just completed 100 push-ups. i couldn't sleep last night because of the pain. i had to wake hao-e up to massage my shoulder-blades which were so sore and is still kicking up a ruckus behind me. my gosh! i tis old and feeble.
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