Fusilli Pasta Primavera

30 min
4 servings


1 lb
fusilli pasta
1/4 cup
canola oil
onion (julienned)
carrots (washed, peeled, julienned)
zucchini (washed, large diced)
2 cup
broccoli crowns (washed, chopped)
1 cup
mushrooms (cleaned, chopped)
4 clove
garlic (sliced)
3 cup
tomato sauce
1 cup
heavy cream
2 Tbsp
1/2 cup
Parmesan cheese (shaved)
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min


Cook pasta according to package directions and set aside.

Add the oil to a large pot on medium heat. Add the onion, carrots, zucchini, broccoli, mushrooms, garlic, salt and pepper to taste; sauté for 7 minutes.

Add the tomato sauce and heavy cream to the cooked vegetables. Bring the sauce to a simmer, about 2 minutes, then add the cooked pasta.

To finish, immediately toss the sauced pasta with butter and shaved Parmesan cheese. Enjoy this veggie-lovers’ pasta dish with a crisp green salad and a glass of Chardonnay.

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