Pasta with Asiago Cheese and Spinach recipe

8 servings

3 cups boiling water

4 ounces sun-dried tomatoes, packed without oil (about 2 cups)

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cloves garlic, crushed

6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)

1 (10 ounce) package fresh spinach, torn

3/4 cup grated Asiago cheese

1/2 cup freshly grated Parmesan cheese

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes.

Drain and chop.

Combine tomatoes, oil, salt, pepper, and garlic in a large bowl.

Add pasta and spinach; toss gently.

Sprinkle with cheeses; toss gently.