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.
Course Pasta
Cuisine Italian
Keyword Fusilli Pasta with Asparagus and Broccoli
Prep Time 15 minutesminutes
Cook Time 14 minutesminutes
Total Time 29 minutesminutes
Servings 4to 6
Ingredients
1/4cupextra virgin olive oilplus extra for drizzling
5cupsbroccoli florets
2smallthinly sliced onions
2garlic clovesminced
4cupschopped asparagusabout 2 inch pieces
1/2teaspoonchili flakes
1/4cupchopped fresh parsleyPlus a tablespoon for the finished dish.
salt and pepperto your taste
500gramsFusilli Lunghi Pasta
1/3cupParmesan cheeseOmit for a vegan option
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.