Go Back
+ servings
Fusilli with Asparagus, Peas and Arugula is a simple recipe that is packed with the freshest flavors! Enjoy this healthier meal all year long.

Fusilli with Asparagus, Peas and Arugula

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Fusilli with Asparagus, Peas and Arugula is a simple recipe that is packed with the freshest flavors! Enjoy this healthier meal all year long.
5 from 1 vote

Ingredients 

  • 4 teaspoons olive oil
  • 1 leek, white and light green parts only, halved lengthwise and sliced thin
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, minced
  • 1 ¼ cups chicken broth
  • ¾ cup frozen peas
  • 3 tablespoons fresh lemon juice
  • salt
  • pepper
  • 1 bunch asparagus, tough ends trimmed, and sliced on the bias into 1 inch lengths
  • 12 ounces fusilli pasta
  • 2 cups baby arugula, or baby spinach
  • ½ cup crumbled goat cheese

Instructions

  • Heat 2 teaspoons of the oil in a non-stick skillet over medium heat until shimmering. Add the leeks and cook until softened and beginning to brown at the edges, about 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
  • Slowly whisk in the broth and bring to a simmer, scraping up any browned bits. Remove from heat; stir in the peas and lemon juice. Let stand until the peas are heated through, at least 2 minutes. Season with salt and pepper to taste.
  • Meanwhile, bring a large pot of water to a boil. Add the asparagus and 1 teaspoon salt and cook, stirring often, until the asparagus is crisp-tender, 2 to 4 minutes. Remove the asparagus with a slotted spoon and set aside.
  • Return the water to a boil, add the pasta, and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ¼ cup of the pasta water, then drain the pasta and return it to the pot.
  • Add the arugula to the pasta and toss to wilt. Add the leek-broth mixture, asparagus, goat cheese, and remaining 2 teaspoons of oil, toss to combine. Before serving, add the reserved cooking water as needed to loosen the sauce.

Notes

Recipe barely adapted from The America's Test Kitchen Healthy Family Cookbook

Nutrition

Serving: 0g, Calories: 495kcal, Carbohydrates: 77g, Protein: 21g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 389mg, Potassium: 630mg, Fiber: 7g, Sugar: 7g, Vitamin A: 2005IU, Vitamin C: 32.9mg, Calcium: 132mg, Iron: 5.4mg
Course: Main Course
Cuisine: Italian
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.