In our house we refer to this pasta as Preston Pasta. The first time I made it my husband Preston loved it and instead of a boring name like pasta with tomatoes and spinach, we named it Preston Pasta and it stuck. Good thing it is still one of his favorites! It is so simple and real quick to come together. If you have time to boil some pasta then you have time to make this dish! If you want to add some grilled or rotisserie chicken to this it would be delish! Hope you enjoy!
1 lb. pasta ( I like rotini for this recipe but any will do)
1/4 C. olive oil ( I use Annies roasted garlic olive oil from Costco)
1 9 0z. bag of fresh spinach roughly chopped
1/2 pint of cherry tomatoes halved or quartered
1 cup grated asiago cheese
1/2 C. grated parmesan
salt and 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 spinach and tomatoes and cook until the spinach wilts, about 5-7 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
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