Easy Spring Vegetable Fusilli
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Easy Spring Vegetable Fusilli
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An easy, one pot weeknight dinner full of fresh vegetables and completely customizable with or without your favorite protein!
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Ingredients
- 12 oz. fusilli pasta
- 1 bunch asparagus cut into 1 inch pieces, fresh
- 1 cup peas frozen
- 5 Tablespoon butter unsalted
- 1 shallot thinly sliced, medium-large
- 4 garlic thinly sliced, cloves
- Dash Dash red pepper flakes
- salt to taste
- Parmesan Cheese shredded or grated for garnish, fresh
- 1 lemon juiced
Instructions
- In a large pot, bring salted water to a boil. Add pasta and cook for 8-9 minutes. With 5-6 minutes of cooking time left (7 for large asparagus spears), add asparagus pieces to the boiling pasta. With 1-2 minutes remaining, add peas. Reserve 1/2 cup pasta water.
- Drain the pasta and veggies. While pasta is draining, add butter to the pot over medium heat. Once the butter is melted, add the shallot, red pepper flakes, and a pinch of salt; cook for 3 minutes.
- Add garlic, cook for 1-2 minutes, then add 1/4 cup pasta water, stirring together to combine. Stir pasta and veggies back in; add more pasta water as needed for desired "sauciness". Salt and pepper to taste. Top pasta with a generous sprinkle of fresh parmesan and a squeeze of lemon.
Notes
- To save on time, you can cook the sauce in a separate skillet and then add the pasta and veggies immediately after they're done cooking. I like to reduce the number of dishes and make it all in the same pot.
- Parmesan: use vegetarian parmesan cheese, if needed.
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