150 g asparagus, chopped into thirds
2 carrots, grated
1 yellow pepper, thinly sliced
1 courgette, thinly sliced
60 ml olive oil, to drizzle
2 garlic cloves, crushed
150 g cherry tomatoes, halved
40 g Parmesan, grated
1 Bring a large saucepan of salted water to the boil and cook the fusilli according to the package instructions.
2 Add the asparagus, carrots, pepper and courgette to the water during the last two minutes of cooking. Drain, reserving 60ml of cooking water. Return the fusilli and vegetables to the saucepan.
3 Heat the oil in a frying pan over a medium heat and cook the garlic for 30 seconds. Add the tomatoes, chilli flakes and a pinch of salt and pepper. Cook for two minutes until the tomatoes soften.
4 Stir in the reserved cooking water, then pour the mixture over the pasta. Add the parsley and Parmesan and toss to combine.