Spring Fusilli with Zucchini

Name: Spring Fusilli with Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300g fusilli pasta; 2 medium zucchinis, diced; 3 tablespoons olive oil; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; Fresh basil leaves, for garnish; Grated Parmesan cheese, for serving

Highlighted under: Seasonal Recipes

Spring is my favorite season, and this Spring Fusilli with Zucchini truly captures its essence! I love how vibrant and fresh the ingredients are, making this dish perfect for light lunches or dinners. The pasta’s texture contrasts brilliantly with the tender zucchini, and the flavors come together beautifully with just a drizzle of olive oil and a sprinkle of cheese. In just 30 minutes, you can whip up a meal that celebrates the season and warms the heart.

Created by

Emily

Last updated on 2026-02-04T17:17:27.868Z

When I first made Spring Fusilli with Zucchini, I was amazed at how a few simple ingredients could create something so delightful. The key is to use fresh, in-season zucchini, which adds a lightness that's perfect for warmer weather. I often experiment with herbs, and I've found that fresh basil really elevates this dish, making it vibrant and aromatic.

While preparing, I like to sauté the zucchini just until tender, ensuring that it retains some crunch and flavor. This method keeps the dish from feeling heavy, allowing the brightness of the pasta and zucchini to shine. Pair it with a glass of white wine, and you've got a perfect spring meal!

Why You'll Love This Recipe
Fresh, vibrant flavors of spring vegetables
Quick and easy to prepare in just 30 minutes
Versatile enough to swap in your favorite veggies

Mastering the Cooking Technique

Cooking the fusilli pasta to the al dente stage is crucial for achieving the perfect texture. Start timing as soon as the water reaches a rolling boil. Depending on the brand, this usually takes about 9-11 minutes. Watch closely; overcooked pasta can become mushy and lose its ability to hold sauce, while undercooked pasta will feel tough. Always taste a strand before draining to ensure you're at that ideal point.

When sautéing the zucchini, a trick to keep the texture intact is to avoid crowding the skillet. This allows for even cooking and helps achieve that desired golden color. If you find that the zucchini starts to release more moisture than you’d like, increasing the heat slightly can help evaporate it quickly, concentrating the flavors instead.

Ingredient Insights and Alternatives

The beauty of this recipe lies in its versatility with vegetables. While zucchini provides a lovely mild flavor and soft texture, you can easily swap in other veggies like asparagus or bell peppers, which cook in a similar timeframe. Just be mindful of how the flavors play together; for instance, adding a splash of lemon juice at the end can brighten the dish if you opt for richer vegetables.

Olive oil is the base for this dish, contributing not just flavor but also aiding in the sautéing process. If you want to keep the dish lighter, a good quality vegetable broth can be a great substitute for some of the oil. Similarly, for a vegan version, you can simply omit the Parmesan cheese or use a plant-based alternative. Just make sure to adjust seasoning accordingly, as some substitutes may have added salt.

Ingredients

Gather these fresh ingredients for a delightful meal:

Ingredients

300g fusilli pasta
2 medium zucchinis, diced
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving

These ingredients will create a delightful balance of flavors!

Instructions

Follow these steps to create your Spring Fusilli with Zucchini:

Cook the Pasta

In a large pot of boiling salted water, cook the fusilli according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Sauté the Zucchini

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Then, add the diced zucchini, seasoning with salt and pepper, and cook until tender, about 5-7 minutes.

Combine and Serve

Add the cooked fusilli to the skillet with the zucchini. Pour in a splash of reserved pasta water to help bind the ingredients together and toss to combine. Cook for an additional 1-2 minutes, then remove from heat. Serve warm, garnished with fresh basil and grated Parmesan cheese.

Enjoy your delicious and light Spring Fusilli!

Pro Tips

For extra flavor, try adding cherry tomatoes or a squeeze of lemon juice before serving. This dish can also be adapted with your favorite seasonal vegetables.

Storage and Reheating Tips

This Spring Fusilli is best enjoyed fresh, but if you have leftovers, storing them correctly ensures you retain flavor and texture. Allow the pasta to cool completely before transferring it to an airtight container; it can be stored in the fridge for up to three days. To prevent the pasta from becoming too dry, consider adding a splash of olive oil before sealing the container.

Reheating can be tricky; you want to warm it gently to avoid making the zucchini mushy. Try using a skillet over low heat, adding a touch of reserved pasta water to create steam. This method will refresh the dish without losing its original charm. Alternatively, a microwave works, but be sure to use lower power settings and heat in short intervals, stirring often.

Serving Suggestions

This dish pairs beautifully with a crisp salad or garlic bread. For a more substantial meal, consider adding a protein such as grilled chicken, shrimp, or chickpeas. Not only does this boost the nutritional profile, but it also enhances the dish's heartiness, making it suitable for dinner gatherings too.

To elevate the presentation, serve the fusilli in a shallow bowl, drizzling it with a bit more olive oil and a generous sprinkle of freshly cracked black pepper. For a final touch, consider garnishing with toasted pine nuts or lemon zest, which brings a delightful crunch and brightness to the overall flavor profile.

Questions About Recipes

→ Can I use whole wheat fusilli instead?

Yes, whole wheat fusilli works well for added fiber and a nuttier flavor.

→ Is this recipe vegan?

You can easily make it vegan by omitting the Parmesan cheese or using a dairy-free alternative.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prepare the ingredients ahead of time and cook just before serving.

→ What other vegetables can I add?

Feel free to incorporate asparagus, bell peppers, or spinach to enhance the dish with more seasonal flavors.