Pasta with Asiago Cheese and Spinach

3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi
1 (10-ounce) bag fresh spinach, torn
3/4 cup (3 ounces) grated Asiago cheese
1/2 cup (2 ounces) finely grated fresh Parmesan cheese

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently. Makes 8 servings