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Lemon Parmesan Fusilli with Asparagus and Spinach

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Lemon Parmesan Fusilli with Asparagus and Spinach

Lemon Parmesan Fusilli with Asparagus and Spinach

Jessica Braider
This is the perfect spring recipe since it takes advantage of one of the best seasonal vegetables: asparagus.
Cook Time 25 mins
Total Time 25 mins
Servings 8 servings

Ingredients
  

  • 16 oz. fusilli noodles (use wheat/gluten-free if needed)
  • 1 lb. asparagus
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1 tsp. minced garlic (about 2 cloves)
  • 6 – 9 oz. baby spinach
  • 1/4 – 1/2 lemon juice only, 1 – 2 Tbsp., to taste
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Cook the noodles according to the package directions.
  • Meanwhile, break off the tough ends of the asparagus and cut the spears into 1-inch pieces.
  • When the noodles go into the boiling water, heat the oil and butter in a large heavy skillet over medium heat.
  • When the butter is melted, stir in the garlic then immediately add the asparagus, stirring to coat it.
  • Sauté the asparagus, stirring occasionally, for about 4 minutes until it is tender-crisp.
  • Stir in the spinach and lemon juice, cover, and steam it for about 2 minutes, then uncover it and cook it, stirring frequently, for about 2 more minutes until the spinach is completely wilted. Season the vegetables with salt and pepper.
  • Drain the noodles, combine them with the asparagus and spinach, and stir in the Parmesan cheese until it melts. Serve it immediately or refrigerate it for up to 2 days.

Notes

Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, trim and cut the asparagus, peel the garlic, juice the lemon, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/2 tsp. lemon zest and/or 2 – 4 Tbsp. pesto sauce. Sauté 2 tsp. capers with the asparagus, if desired.
Tip: We all know from Popeye that spinach is good for your body, but recent research shows it’s also good for your mood!  This leafy green is full of folate, which the brain uses to produce mood-regulating chemicals.  The American Psychiatric Association has determined that folate may help with the treatment of depression.
Video: Watch Jessica make it on Facebook Live
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 7g, 11%; Saturated Fat: 3g, 13%; Cholesterol: 10mg, 3%; Sodium: 105mg, 4%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 4g, 16%; Sugar: 2g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Spring, Vegetarian
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