Fusilli with Spinach and Asiago

I used gluten free pasta and added fig infused balsamic vinegar to this dish.  From foodnetwork

Ingredients

 

  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

Directions

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.