TOMATO BASIL PASTA

12 ounces long pasta of choice (spaghetti, linguine, fettucine, etc)
2 tablespoons olive oil
1 teaspoon fresh minced garlic
1 teaspoon salt
12 ounces cherry tomatoes, cut into quarters
2 tablespoons fresh basil leaves, cut into thin strips
1/4 cup Asiago or Parmesan cheese, shredded

Cook pasta according to package directions and drain. In a small skillet, sauté garlic in olive oil. Add tomatoes and basil, stir until warmed.

In a large bowl, combine pasta with tomato mixture and cheese. Garnish with a basil sprig. Serve immediately.

Source: Wheat Foods Council