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Get the Recipe Easy Spring Vegetable Fusilli

An easy, one pot weeknight dinner full of fresh vegetables and completely customizable with or without your favorite protein!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 servings
Course: Dinner
Cuisine: American

Ingredients

  • 12 oz. fusilli pasta
  • 1 bunch fresh asparagus cut into 1 inch pieces
  • 1 cup frozen peas
  • 5 Tablespoon unsalted butter
  • 1 medium-large shallot thinly sliced
  • 4 garlic cloves thinly sliced
  • Dash Dash red pepper flakes
  • salt to taste
  • Fresh Parmesan* shredded or grated for garnish
  • 1 lemon juiced

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.