Step 1

Bring 2 quarts of water to boil and add fusilli pasta. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander, reserving 1 cup of pasta water, and set aside.

Step 2

While pasta is cooking, heat oil in a large skillet over medium-high heat. Once the oil is hot, reduce heat to medium and garlic and onion. Sauté for 2 minutes. Add asparagus, broccolini, and bell pepper and sauté for an additional two minutes, until the asparagus and broccolini are vibrantly green. Add zucchini and frozen peas and sauté for an additional 2 more minutes until all the vegetables are warm but should not be fully cooked; they should still have a bit of a crunch to them.

Step 3

Turn heat to low. Add pasta, 1/2 cup reserved pasta water, lemon juice, parmesan, and salt and pepper, stirring to combine until the pasta is well incorporated. You may need to add an additional 1/2 cup of pasta water if it feels like it's sticking together. Taste and adjust seasonings.

Step 4

Remove from heat and stir in cherry tomatoes and basil. Serve immediately with artisan bread and a vegan caesar salad.