This Fusilli with Spring Vegetables and Breadcrumbs recipe celebrates the bounty of spring with a colorful mix of fresh, seasonal vegetables, tossed with fusilli pasta and topped with crispy, golden breadcrumbs for added texture. It’s a light yet satisfying dish that’s perfect for welcoming the warmer months, showcasing the best flavors the season has to offer.


For the Pasta:

  • 12 ounces fusilli pasta
  • Salt for pasta water

For the Spring Vegetables:

  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby peas (fresh or frozen and thawed)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Salt and pepper to taste

For the Breadcrumbs:

  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste


  1. Cook the Fusilli: Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
  2. Blanch the Vegetables: Return the pot to the heat and bring water to a boil again. Blanch the asparagus and sugar snap peas for 2-3 minutes until vibrant and slightly tender. Add the baby peas in the last 30 seconds of cooking. Drain and immediately rinse with cold water to stop the cooking process.
  3. Prepare the Breadcrumbs: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and breadcrumbs. Stir continuously until the breadcrumbs are golden and crispy. Remove from heat, stir in the chopped parsley, and season with salt and pepper. Set aside.
  4. Sauté the Vegetables: In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the blanched vegetables and cherry tomatoes. Sauté for 2-3 minutes. Stir in the lemon zest, and season with salt and pepper.
  5. Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, white wine vinegar, salt, and pepper.
  6. Combine Pasta and Vegetables: Toss the cooked fusilli with the sautéed vegetables. Pour the dressing over the pasta and vegetables, tossing until everything is well coated. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
  7. Serve: Divide the pasta among plates. Sprinkle the toasted breadcrumbs over the top just before serving.

Nutrition Facts (per serving):

  • Calories: 450
  • Fat: 18g
  • Carbohydrates: 60g
  • Protein: 12g

Prep and Cooking Time:

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes


  • Serves: 4 people

Fusilli with Spring Vegetables and Breadcrumbs is a delightful dish that brings together the freshness of spring vegetables with the comforting texture of pasta. The addition of crispy breadcrumbs adds a delightful crunch, making this dish a perfect balance of flavors and textures. Enjoy this beautiful, seasonal pasta dish with family and friends!

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