Italian Cuisine | PASTA PRIMAVERA | How To Feed a Loon

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for sautéing.

Bring a large pot of water to a boil and add a liberal amount of salt.

Blanch 1 cup of broccoli florets and 1 cup of asparagus tips in the boiling water for 3 minutes.

Drain the vegetables using a pot with a hole or a slotted spoon, then transfer them to an ice bath to stop the cooking process.

In the same boiling water, add 1 pound of fusilli pasta and cook until al dente, about 10 minutes.

Drain the pasta and place it in a large bowl, adding 1 to 2 tablespoons of olive oil to prevent sticking; mix well.

Cut 1 small to medium zucchini in half lengthwise and then into 1-inch pieces.

In a large skillet, heat 5 tablespoons of olive oil over medium heat until shimmering.

Add 3 minced cloves of garlic to the skillet and sauté until just starting to turn brown, about 1 minute.

Add 8 ounces of quartered button mushrooms to the skillet and cook until soft, about 3 to 5 minutes.

In another pan, add 2 heaping tablespoons of chopped basil and 1 cup of cherry tomatoes; sauté until the tomatoes start to wilt, about 3 to 5 minutes.

Add the blanched broccoli and asparagus, along with the sautéed zucchini to the skillet with the mushrooms.

Combine the cooked pasta with the vegetable mixture in the skillet.

Add 2/3 cup of parmesan cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; mix well to combine.

Serve warm, topped with additional basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens