Home » Broccoli & asparagus fusilli

Broccoli & asparagus fusilli

by Christina Julia
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 225g/8oz dried fusilli
  • 1 tablespoon olive oil
  • 1 head broccoli, cut into florets
  • 2 courgettes, sliced
  • 225g/8oz fresh asparagus spears
  • 100g/4oz mangetout
  • 100g/4oz frozen green peas
  • 25g/1oz butter
  • 2 tablespoons vegetable stock
  • 4 tablespoons double cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground black pepper


  • Bring a large saucepan of lightly salted water to the boil. Add the fusilli
    and oil and cook until al dente. Drain, return to the pan with a very little
    of the cooking liquid, cover and keep warm.
  • Meanwhile, steam the broccoli, courgettes, asparagus and mangetout
    over a pan of salted boiling water until they are just beginning to soften.
    Remove from the heat and refresh in cold water. Drain and set aside.
  • Bring a small saucepan of lightly salted water to the boil. Add the peas
    and cook for 3 minutes, then drain.
  • Put the butter and stock in a saucepan over a medium heat. When the
    butter has melted, add the vegetables, and toss until heated through. Stir
    in the cream, and heat through gently without boiling. Season with salt
    and pepper.
  • Transfer the pasta to a warmed serving dish, and stir in the parsley.
    Spoon the sauce over the pasta, then sprinkle the Parmesan over the top.
    Serve immediately.

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