• 8 oz. (3 cups) fusilli pasta, uncooked
• 1 jar (7 to 8-1/2 oz.) sun-dried tomatoes in oil, drained, and oil reserved
• 1 pkg. (10 oz.) fresh spinach, torn
• 1 cup Shredded Asiago Cheese
• 1 to 2 cloves garlic, minced
  
  

Direction

PREPARE pasta as directed on package, adding tomatoes and spinach during last 1 minute of pasta cooking time; drain. Place in large bowl.

ADD reserved oil and remaining ingredients; toss to coat. Serve with additional cheese, if desired.