Easy Spring Vegetable Fusilli is a simple one pot weeknight dinner full of fresh vegetables and completely customizable with or without your favorite protein!
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 vegetarian dinner recipe 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!
Easy Spring Vegetable Fusilli
- 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 red pepper flakes
- Salt, to taste
- Fresh Parmesan, shredded or grated for garnish
- 1 lemon, juiced
- 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.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.