Easy Week Night Pasta

We've had this twice in the past week and 1/2. It's easy and really good! And, it makes enough to have leftovers for lunch. ;)

Ingredients:

1 lb. fusilli pasta

1/4 extra virgin olive oil

2 cloves garlic

1 big bag spinach

1 can quartered artichokes

1/2 lb. cooked shrimp, or chicken, or turkey, or go meatless.....

Parmesan, Asiago and Romano cheese blend from Kraft or your own shredded Asiago cheese

Boil water and cook 1 lb. fusilli (corkscrew kind) pasta- I used multi-grain, but can use whole wheat or regular pasta.

Heat on medium low 1/4 cup extra virgin olive oil.
Add 2 cloves garlic (minced) when hot. Make sure not to burn the oil.
When garlic starts to brown a little, add 1 big bag spinach and whatever else you would like to put in the pasta. The recipe I saw used cherry tomatoes. I used a can of quartered artichokes (drained) and 1/2 lb. of already cooked shrimp. Salt and pepper to taste.

When pasta is done, drain and add to spinach mixture. Add 1/4 cup (or more) of cheese. Mix and serve. Yum!