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
Ingredients
- 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
Instructions
- 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.