Asparagus, Beans, and Spinach Fusilli with Parmesan (33 Minutes)

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When it comes to quick, nourishing, and delightful pasta dishes, few can beat this fusilli concoction that’s loaded with vibrant green vegetables. Not only is this meal a color festival for your eyes, but the blend of asparagus, green beans, and spinach also ensures a burst of flavor and nutrients with every bite. And let’s not forget the final touch of parmesan, which adds a comforting, savory note. This dish is the epitome of a light yet satisfying meal that’s sure to be a hit at any table.

  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 oz fusilli pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 pound fresh green beans, trimmed and halved
  • 1/2 pound asparagus, trimmed and cut into 2-inch pieces
  • 4 cups fresh spinach
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper, to taste
  • 1 cup freshly grated parmesan cheese
  • Fresh basil or parsley (optional) for garnish

Instructions

  1. Cook the Pasta (10 minutes): Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté Veggies (10 minutes): In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute, or until fragrant. Introduce the green beans and asparagus to the skillet and stir for 5-7 minutes until they begin to soften.
  3. Wilt the Spinach (3 minutes): Add the spinach to the skillet. As it wilts, pour in the broth to help steam and soften the vegetables, and to give the dish some extra flavor. Season with salt and pepper.
  4. Combine Pasta and Veggies (5 minutes): Add the cooked fusilli to the skillet, stirring well to ensure the pasta is covered in the broth and mixed well with the veggies.
  5. Serve with Parmesan (2 minutes): Transfer the fusilli and veggies to serving plates or bowls. Generously sprinkle freshly grated parmesan over each serving. Garnish with a sprig of fresh basil or parsley, if desired.

Notes

This fusilli dish is a canvas, which means you can add other green veggies if you have them on hand—think peas or zucchini. When it comes to the broth, a homemade version always enhances the taste. If you wish to make this a heartier dish, consider tossing in some grilled chicken or sautéed shrimp. The parmesan is non-negotiable though—it brings a lovely savory balance to this green delight.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 490mg
  • Fat: 12g
  • Carbohydrates: 60g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 20mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Homemade Lemonade

Begin with fresh, plump lemons, which will be the star of this refreshing concoction. Roll the lemons on the counter with a bit of pressure to maximize juice extraction. Cut and squeeze them, aiming for about a cup of lemon juice. In a separate saucepan, create a simple syrup by dissolving sugar in water over medium heat; this ensures your lemonade has a smooth, sweet base. Combine this syrup with your fresh lemon juice in a pitcher. Add in 4-5 cups of cold water, tasting as you go to find the perfect balance between tart and sweet. Stir well, and for an added touch, toss in a few lemon slices or even a sprig of mint or basil for an aromatic twist.

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