Fusilli Primavera

Complete Recipe Instructions

Ingredients (Serves 4)

For the pasta

  • 454g Franco's Fusilli pasta
  • Salt for boiling

Vegetables (Primavera mix)

  • Use any combo, but here’s a perfect classic mix:
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup zucchini, sliced or diced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 small carrot, julienned or thinly sliced
  • 1 cup peas (fresh or frozen)

For the sauce

  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)
  • ½ cup vegetable or chicken broth
  • ½ cup heavy cream (or half-and-half)
  • ½ cup Parmesan, grated
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Salt & black pepper to taste
  • Fresh basil or parsley, chopped

Instructions

1. Cook the fusilli

  • Bring a large pot of salted water to a boil.
  • Cook fusilli until al dente.
  • Reserve 1 cup pasta water, then drain.

2. Blanch (or sauté) the vegetables

Option A — Blanch for bright color & tenderness

  • Add asparagus, broccoli, peas, and carrots to the pasta water during the last 2–3 minutes of boiling.
  • Drain with the pasta.

Option B — Sauté for more flavor

  • Heat 1 tbsp olive oil in a large skillet.
  • Add firm veggies first (broccoli, carrots, asparagus), cooking 3–4 minutes.
  • Add zucchini and peas; cook 2 minutes.
  • Add tomatoes last (they should soften but not collapse).

3. Make the sauce

  • In a skillet, heat the remaining olive oil over medium.
  • Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Pour in broth and simmer 1–2 minutes.
  • Add cream, Parmesan, lemon zest, and lemon juice.
  • Simmer until lightly thickened.
  • Season with salt and pepper.

4. Combine everything

  • Add the drained fusilli and vegetables to the skillet.
  • Toss, adding pasta water if needed to loosen the sauce.
  • Finish with extra Parmesan, basil or parsley, and a drizzle of olive oil.

Serve warm or room temperature.

Optional Add-Ins

  • Grilled chicken
  • Shrimp
  • Burrata
  • Sun-dried tomatoes
  • Spinach
  • Light chili crunch for heat
Scroll to Top