Pasta Primavera is Italian American, not a traditional regional pasta, so the job is restraint. We keep the vegetables crisp, skip the heavy sauce, and use just enough butter, olive oil, and pasta water to coat the fusilli.
Gusta fusilli is useful here because the spirals catch small pieces of asparagus, peas, zucchini, and tomato. The result should taste like spring vegetables first and cream never.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Add the fusilli and cook 9 minutes. Reserve 1 cup pasta water, then drain.
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds without browning.
Add the asparagus and zucchini with a pinch of salt. Cook 3 minutes, stirring often, then add the peas and tomatoes and cook 2 minutes more.
Add the drained fusilli, butter, and 1/2 cup pasta water. Toss over medium heat for 1 minute until glossy.
Turn off the heat. Add the cheese, lemon zest, and black pepper, tossing with more pasta water if needed. Serve immediately.
You made Pasta Primavera. Time to eat.
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Keep the vegetables slightly firm. If they go soft before the pasta arrives, the dish loses the contrast that makes Primavera work.
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