Fusilli with Spinach and Asiago Cheese

1 lb. fusilli pasta
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. 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 spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.

Transfer pasta to a serving plate and serve.