Try fusilli with spinach

FUSILLI WITH SPINACH
1 lb. fusilli pasta
¼ cup olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. cherry tomatoes, halved
1 cup grated Asiago
½ cup grated Parmesan
1 tsp. salt
¾ tsp. freshly ground black 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, 8 to 10 minutes. Drain pasta reserving ½ cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add cheeses, salt, pepper, and the pasta cooking liquid; stir to combine.
Transfer the pasta to a serving plate and serve.