We may have just skipped right over spring here in Minnesota, I’m not sure. The temps are high, the sun has been shining, and the trees are finally in full bloom. I’m not complaining, but there’s something wonderful about the simplicity of spring.
Which is exactly why Easy Spring Vegetable Fusilli has entered my weeknight dinner rotation. It’s undoubtedly simple, ready in under twenty minutes, and can be made in one pot. It’s absolutely perfect for the nights when you need a pasta fix, but also need to get outside because the sun is only here for so long (yessss, I am a true Minnesotan through-and-through). Or when you’re just too tired to cook and need to veg on the couch. Also true-life-I’m-a-teacher. No judgment here, no matter which category you fall into.
So the past week and a half I have just felt totally under the weather. It’s like the first graders just had to wait until the last month of school to infect me with their germs. I’m finally getting my appetite back but not all of my energy, so I’ve been eating this pasta constantly. No joke.
No arguing with the good ol’ standbys:
And the best of the best: parmesan and a fresh lemon squeeze. Really, these make ALL the difference and I would NOT skimp on them. Especially the fresh lemon. It brightens up this simple pasta like no other.
If you were so inclined, you could add some grilled chicken or shrimp to the pasta for some extra protein. Never fear, the pure-vegetarian way is right on the money!