Fusilli Col Buco with Braised Vegetables

Fusilli Col Buco with Braised Vegetables

If you're looking for an upscale vegetarian dish fit for entertaining this spring, this is it! Loaded with spring veggies – artichokes, peas, baby carrots, and mushrooms, and finished with plenty of basil and Parmesan, it’s perfect for impressing without the stress.

Fusilli col buco is a long corkscrew-shaped pasta that holds the light, lemony broth beautifully. Can’t find it? Spaghetti or short fusilli work too. Feel free to substitute any gluten-free pasta as desired. 

This meal is fresh, flavorful, and made to be shared. Whether you're celebrating Mother's Day or gathering your favorite veggie-lovers around the table, it’s a beautiful way to celebrate spring.

 

Fusilli Col Buco with Braised Spring Vegetables

Serves 6


Ingredients:

  • 1 large onion, chopped (2 cups)

  • 4 cloves garlic, minced

  • 1 tsp fresh thyme, chopped

  • ¼ tsp red pepper flakes

  • 2 cups dry white wine (preferably Italian)

  • 1 cup low-sodium vegetable broth

  • ¼ cup lemon juice

  • 18 oz fresh or frozen artichoke hearts, halved

  • 20 baby carrots, diced (1 cup)

  • 10 oz baby bella mushrooms, halved

  • 1 cup fresh or frozen peas

  • 8 oz dry fusilli col buco pasta (substitute any GF pasta as needed)

  • 20 basil leaves, chopped (½ cup)

  • ¾ cup grated Parmesan cheese

  • Salt and pepper to taste



Instructions:

  1. Heat a large Dutch oven over medium-high heat and coat with cooking spray.

  2. Sauté onion 3–5 minutes until translucent. Add garlic and cook until fragrant (about 30 seconds).

  3. Stir in thyme, red pepper flakes, wine, broth, and lemon juice. Add artichokes, carrots, and mushrooms.

  4. Bring to a boil, then reduce to medium-low. Simmer for 15 minutes, until vegetables are tender.

  5. Add peas and cook, covered, for 5 minutes, until peas are tender and bright green.

  6. Meanwhile, cook pasta in a separate pot of boiling salted water according to package directions. Drain and return to pot.

  7. Add braised vegetables and just enough of the cooking liquid to coat the pasta as desired. Stir in basil and Parmesan. Season with salt and pepper.

 

Tip: The light broth doubles as a sauce. If you prefer less saucy pasta, just spoon in what you need.

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