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Zack

Fusilli Pasta Primavera

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Fusilli pasta primavera with asparagus, peas, zucchini, and carrots in a light garlic cream sauce for a fresh vegetarian meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 643
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz fusilli pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup asparagus cut into pieces
  • 1 cup zucchini sliced
  • 1 cup carrots thinly sliced
  • 1 cup green peas
  • 1 cup light cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated cheese
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
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soup pot with lid
Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Cook fusilli according to package instructions and drain.
  2. Heat olive oil in a large pan over medium heat.
  3. Add garlic and cook for 30 seconds.
  4. Add asparagus, zucchini, carrots, and peas and cook for 5 to 7 minutes until tender.
  5. Pour in light cream, salt, and black pepper and simmer for 3 minutes.
  6. Add cooked pasta and toss gently to coat.
  7. Remove from heat and sprinkle with grated cheese and parsley.

Nutrition

Calories: 643kcalCarbohydrates: 77gProtein: 18gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 187mgPotassium: 634mgFiber: 7gSugar: 7gVitamin A: 6786IUVitamin C: 28mgCalcium: 152mgIron: 3mg

Notes

Cut vegetables evenly for consistent cooking.
Add a splash of pasta water if sauce becomes thick.
Serve immediately for best texture.

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