ULTIMATE VEGGIE PASTA (FUSILLI)
Pasta, Vegetables
Intermediate

ULTIMATE VEGGIE PASTA (FUSILLI)

Tri-color fusilli tossed with sautéed mixed vegetables, spinach, and pecorino; best at room temp.

"Fresh, healthy, vibrant and delicious — this ultimate veggie pasta is a sure winner!" - Alexia

35 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb Tri-Color Fusilli
  • 1/2 cup Extra Virgin Olive Oil
  • 2 cups Steamed Broccoli Florets
  • 1 large Red Bell Pepper
  • 2 small Zucchini
  • 2 small Yellow Summer Squash
  • 1 pint Grape Tomatoes
  • 1/2 Red Onion
  • 4 cloves Fresh Garlic, minced
  • 1 (5 oz) package Fresh Baby Spinach
  • 4 Carrots, shaved thin with a peeler
  • 1/4 cup Pecorino Romano Cheese (optional)
  • Sea Salt (to taste)
  • Garlic Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Red Chili Flakes (to taste)

Instructions

1

Prep the Vegetables

Steam the broccoli until bright green and tender. Cut the red peppers, zucchini, and yellow squash into uniform pieces. Peel the carrots into long thin slices, slice the onion, and mince the garlic.

2

Boil the Pasta

Salt the pasta water and bring to a boil. Cook the pasta until al dente, reserving 1/3 cup of pasta water before draining.

3

Sauté the Base

In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until slightly caramelized. Add a pinch of red chili flakes.

4

Cook the Veggies

Add the red peppers, zucchini, and yellow squash. Season with garlic salt and cracked black pepper. Sauté for a couple of minutes.

5

Add Remaining Vegetables

Add the grape tomatoes, spinach, and carrot slices. Season again and simmer until the spinach is wilted. Fold in the broccoli and keep vegetables slightly crisp.

6

Combine Pasta and Sauce

Add the cooked pasta and reserved pasta water into the pan. Season again with garlic salt and cracked black pepper. Drizzle with olive oil and fold in the Pecorino Romano cheese.

7

Serve and Enjoy

Mix well and serve at room temperature for best flavor.