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 Fusillli 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 judgement 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 infest 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.
I’ve always been a fan of quick and easy weeknight pastas (see here and here). Simple, yet not slacking in flavor. Easy, but a healthy and homemade. The. Best.
No arguing with the good ol’ standbys:
…shallot
…garlic
…BUTTER
…peas
…asparagus
…fusilli pasta
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!
PrintEasy Spring Vegetable Fusilli
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: -25447341.916667 minute
- Yield: 2-4 servings
- Category: Dinner
Description
An easy, one pot weeknight dinner full of fresh vegetables and completely customizable with or without your favorite protein!
Ingredients
- 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 garnish
- 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.
- 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.
- 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.
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