Pasta with Asiago Cheese and Spinach

Ingredients

• ¹/₈ teaspoon salt
• 6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)
• 4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
• 2 tablespoons extra-virgin olive oil
• ¹/₈ teaspoon freshly ground pepper
• 2 garlic cloves, crushed
• 1 (10-ounce) bag fresh spinach, torn
• + 3 more ingredients
• • ¾ cup (3 ounces) grated Asiago cheese
  • ½ cup (2 ounces) finely grated fresh Parmesan cheese
  • 3 cups boiling water

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.

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