1 (16 ounce package) spirali or penne pasta (available at Oilerie stores)
1 (8 ounce) jar sun-dried tomatoes packed in olive oil (available at Oilerie.com), drained reserving oil
1 package (10 ounce) fresh spinach, torn, or 1 package (10 ounce) frozen spinach, thawed
1 -2 cloves of garlic, minced
1 cup shredded Asiago cheese

Prepare pasta as directed on package, adding tomatoes and spinach during the last 1 minute of pasta cooking time; drain.
Toss with reserved oil and remaining ingredients. Serves 4

Had a girls (photo) cropping weekend and I made this pasta for one of our meals. It was so easy to make and was the perfect hearty lunch when partnered with the Stuffed Vienna Bread and Mom's Caesar Salad. Can't wait for our next crop so we can sample a couple more recipes! Left by: Mert (February 15th 2010)