Fusilli with Spinach, Tomatoes, & Parmesan Cheese

This is a great summer pasta dish that I've been making for years.  It only has a few ingredients & comes together in minutes making it perfect for week nights.  You can serve it as a main dish or as a side with grilled chicken or fish.  It's a great way to get more spinach in your diet too!  Even my 5 year old, who has a fear of all things green, loves it.  I slightly adapted this from Giada De Laurentiis. 

Ingredients:

1 lb Fusilli Pasta

1 9-10 oz bag Fresh Spinach, coarsely chopped

1/2 pint Cherry or Grape Tomatoes, halved

2 Cloves of Garlic, minced

1/4 cup Olive Oil

1 cup Fresh Parmesan Cheese, shredded

Salt & Pepper

Directions:

Cook the pasta in a large pot of generously salted boiling water, until al dente. You want it tender but firm to the bite.  Drain the pasta & reserve 1/2 cup of the starchy pasta water.

While the pasta is cooking, add the olive oil to a large chefs pan or deep skillet.  Heat to medium & add the minced garlic.  Cook for 1-2 minutes, being careful not to burn. 

Add the chopped spinach & halved tomatoes.  

Cook until the spinach is wilted, about 2-3 minutes. 

Turn down the heat & add the drained pasta.  

Toss well.  Then add the reserved pasta water, 1/2 of the cheese, & toss.  Season with salt & pepper to taste.  

Serve immediately, topped with the reserved Parmesan Cheese.

Yumm!!  This makes 4 main coarse servings.