Fusilli Primavera Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt and the fusilli. Cook according to package directions until very al dente (1–2 minutes shy of package time), about 8–9 minutes depending on brand. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare vegetables

Peel and thinly slice the onion. Trim ends and cut the zucchini into 1/4-inch half-moons. Mince the garlic. Roughly chop enough mint leaves to measure 3/4 cup; reserve remaining leaves for garnish.

Slow-cook onions and zucchini

Heat 3 tablespoons olive oil in a large, wide skillet over medium-low heat. Add the sliced onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is very soft, translucent and beginning to caramelize, about 18–22 minutes. Add the zucchini, spread in an even layer, and continue to cook over medium-low heat, stirring every 3–4 minutes, until zucchini releases its liquid and becomes tender without browning heavily, about 12–15 minutes more.

Add aromatics and corn

Stir in the minced garlic, corn kernels, and red pepper flakes. Cook 1–2 minutes until fragrant. Pour in 1 cup stock and bring to a gentle simmer. Cook until the liquid reduces by about half and the vegetables are saucy but not soupy, about 6–8 minutes. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Finish with peas and mint

Stir in the thawed peas, lemon zest, and chopped mint. Cook just until peas are heated through, about 2 minutes. Turn off the heat and stir in 1 tablespoon lemon juice.

Return the drained, al dente fusilli to the pot or a large warm skillet over low heat. Add the slow-cooked vegetables and 1/2 cup reserved pasta water. Toss gently to combine. If the mixture seems dry, add up to the remaining reserved water, 1/4 cup at a time, until you have a silky loose sauce that coats the pasta.

Add 1 tablespoon butter, 1 cup grated Parmigiano-Reggiano, and 1 teaspoon finishing olive oil. Toss vigorously (tongs or two spoons) for 1–2 minutes to create an emulsion and allow the cheese to melt into the sauce. Taste and adjust seasoning with additional salt or pepper as needed.

Remove from heat. Stir in the remaining roughly chopped fresh mint leaves (about 2 tablespoons) and drizzle with an extra 1 teaspoon olive oil if desired. Serve immediately, topped with additional Parmigiano-Reggiano and a grind of black pepper to taste.