Pasta with Asiago Cheese and Spinach

Interesting. I've made this dish for years and always use smoked sun-dried tomatoes. I don't soak them. I chop the spinach up, put it into the colander, and drain the pasta over it. I often add chicken. It's easy and quick. A great dinner to fix on a week night after work.

Love this dish, easy to prepare, tasty and always asked for at summer pot lucks.

Wonderful, flavorful summer salad. I usually add more cheese. Great with other pasta shapes too.

Funny, the photo shows the dish topped with bacon bits. That's exactly how I make it. For those having trouble getting the spinach to wilt, try this. Prep all ingredients first. Cook the pasta according to directions. When you're ready to drain the pasta, drain off a littler more than half the water. Put the spinach in the colander and drain the remaining water and pasta over it. Drain thoroughly, combine remaining ingredients, top with crumbled bacon (optional) and serve.

I did this as a side dish with pork and the family loved it. I did wilt the spinach.

I used the smoked sun-dried tomatoes - YUM!, and next time will double the amount. I did as a previous reviewer suggested and didn't soak the tomatoes, but next time I will soak them for 10-15 minutes. I added some shredded chicken for my boys and they liked it too. A keeper.

I have made this recipe my own over the years.I add olives, toasted pine nuts and usually use feta. I have added leftover chicken or crumbled bacon or artichoke hearts. I have made it with tortellini. Always good. I never measure anything except the pasta. When I remember, I fish the garlic out before serving--it is potent.

I have made this dish many times and it has become a staple in our house. I like to add a 19 oz can of cannellini beans (which I microwave for 1 minute in a plastic colander before adding; it softens them). I don't bother soaking the sundried tomatoes any more; I just chop them up straight out the package and like them better that way (more flavorful, less soggy). The raw garlic makes the dish somewhat bitter, which my husband doesn't like, so I have started sauteeing the garlic in a bit of olive oil instead of serving it raw.

My husband made this for dinner last night, and it was awful. There was entirely too much spinach, which did not wilt nearly as much as we felt it should have, and otherwise it was painfully bland with the exception of the raw garlic (raw, really?). I had really high hopes for this, but not only will we *not* make it again, we also threw away a whole mess of leftovers since this recipe could feed a family of 8.