Fusilli with Spinach, Tomatoes and Asiago Cheese

I'm starting a series of 5-ingredients-or-less recipes (not counting oil or seasonings like salt and pepper). This pasta goes into that category. It's another one by Giada de Laurentiis from her show Everyday Italian. It's meant to be a fast weekday dinner. The sauce literally takes five minutes, so you should start it after you've put the pasta on. The spinach and tomatoes make it very healthy as you can see in the photo. (Pay no attention to the iron in the background.)

Fusilli with Spinach, Tomatoes and Asiago Cheese

fusilli or another curly pasta of your choice, enough for two
1/4 C olive oil
1 clove garlic, minced
1/2 bag baby spinach, washed and roughly chopped
cherry tomatoes, cut in half
1 C grated asiago cheese (and/or grated Parmigiano Reggiano)

Cook the pasta according to package directions. As soon as you've put the pasta into boiling water, it's time to start the sauce.

Add the olive oil to a frying pan on low-medium heat. Add the garlic and fry until fragrant but not brown, about a minute or two. Wash the spinach, dry it in a tea towel or salad spinner, and roughly chop it. Add the spinach to the pan and stir for a minute or so or until wilted. Halve the cherry tomatoes and add to the sauce. Drain the pasta and add to the sauce in the frying pan. Toss to mix. Add one cup of grated asiago cheese. Toss again until the cheese has combined and becomes stringy.