Fusilli With Spinach, Asparagus, And Asiago Cheese

• 1 lb fusilli
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 (9 ounce) bag fresh spinach, roughly chopped
• 1 lb asparagus
• 1 cup about 3 1/2-ounces grated asiago cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
2. Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces.
3. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.

fusilli, olive oil, garlic, fresh spinach, asparagus, asiago cheese, parmesan cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/fusilli-with-spinach-asparagus-and-asiago-cheese-452194 (may not work)