Easy Spring Vegetable Fusilli - an easy, one pot weeknight dinner! | Fork in the Kitchen

Easy Spring Vegetable Fusilli


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



  • 3/4 lb. fusilli pasta
  • 1 bunch fresh asparagus, cut into 1” pieces
  • 1 cup frozen peas
  • 5 Tablespoons butter
  • 1 medium-large shallot, thinly sliced
  • 4 garlic cloves, thinly sliced
  • Red pepper flakes, dash
  • Pinch of kosher salt
  • Parmesan, for topping
  • 1 lemon, juiced


  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. Drain.
  2. While pasta is draining, add butter to pot, over medium heat. once melted, add shallot, red pepper flakes, and pinch of salt; cook for 3 minutes. Add garlic, cook for 1-2 minutes. Add in 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.
  3. Top pasta with a generous sprinkle of fresh parmesan and a squeeze of lemon.


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.

  • Category: Dinner

Keywords: pasta, quick, easy, dinner, vegetarian

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