Pasta Primavera

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant spring-inspired pasta dish where seasonal vegetables are cooked to perfection without drowning in sauce, highlighting each ingredient's natural flavor. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs fusilli pasta, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz fusilli pasta
2 medium zucchini
1 cup cherry tomatoes
1 bunch asparagus
3 tbsp olive oil
4 cloves garlic
1 tbsp lemon zest

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Instructions

Step 1: Cook 12 oz fusilli pasta in salted boiling water until al dente, reserving 1 cup pasta water before draining.
Step 2: Thinly slice 2 medium zucchini and 1 bunch asparagus into 1/2-inch pieces, then toss with 3 tbsp olive oil and 4 minced garlic cloves in a large skillet over medium heat. Sauté for 5 minutes until asparagus is tender-crisp and garlic is golden.
Step 3: Add 1 cup cherry tomatoes to the skillet and cook for 2 minutes until they begin to burst, then stir in drained pasta and 1/2 cup reserved pasta water. Toss until sauce clings to pasta, then remove from heat and stir in 1 tbsp lemon zest until fragrant.