Fusilli Pasta with Asparagus and Broccoli
A wonderful vegan recipe to have in your repertoire. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes.
Servings 4 to 6
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 5 cups broccoli florets
- 2 small thinly sliced onions
- 2 garlic cloves minced
- 4 cups chopped asparagus about 2 inch pieces
- 1/2 teaspoon chili flakes
- 1/4 cup chopped fresh parsley Plus a tablespoon for the finished dish.
- salt and pepper to your taste
- 500 grams Fusilli Lunghi Pasta
- 1/3 cup Parmesan cheese
Bring a large pot of water to boil.
Meanwhile, cut the broccoli into florets and set aside.
Heat the oil in a large skillet and add in the sliced onions, asparagus, garlic with the chilli flakes, 1/4 cup fresh parsley, salt and pepper.
Sauté the veggies for about 6 to 8 minutes or just until the onions are translucent and the asparagus is tender to the bite.
When the water has come to a roaring boil, salt the water and add in the pasta while stirring occasionally.
Cook the pasta according to package instructions.
The type of pasta I used needed 14 minutes of cooking time.
At the last 5 minutes of the pasta's cooking time, add in the broccoli and stir while allowing both to cook together for the remaining time.
Drain the pasta and broccoli.
Transfer the drained pasta and broccoli to the skillet with the asparagus mixture and stir together well.
Toss with a drizzle of extra virgin olive oil the parmesan cheese and remaining fresh parsley.
Plate and serve with more cracked pepper, chilli flakes and cheese if you like.