Salta al contenuto principale Salta alla mappa del sito a fondo pagina

Fusilli with garden vegetables

  • 53 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • ¾ lb fusilli
  • 3 ½ tablespoons extra virgin olive oil
  • 1 ¾ oz leek
  • 1 ¾ oz eggplant
  • 1 ¾ oz zucchini
  • 1 ¾ oz red pepper
  • 1 ¾ oz yellow pepper
  • 2 oz pumpkin
  • 1 oz peas
  • 1 ¾ oz carrot
  • 1 ¾ oz celery
  • 5 oz tomatoes
  • 6 basil leaves
  • salt

Preparation:

Dice the eggplant (or cut it into matchsticks), then put it in a colander, salt it lightly, and allow it to drain for about 30 minutes.
Bring a pot of salted water to a boil for the pasta. Boil the peas in a pot of lightly salted water until tender.
Heat the olive oil in saucepan and sauté the leeks, celery, and carrot until tender.
Add (in order of their cooking time) the peppers, eggplant, pumpkin, and zucchini, plus salt to taste. Add the tomatoes and cook for 5 minutes.
Finally, add the basil. Cook the fusilli in the salted boiling water until al dente; drain. Toss with the vegetable sauce and serve.