Barilla® Fusilli with Garden Vegetables
Ingredients
Serves 2
| 160g | Barilla Fusilli |
| 50g | Leek |
| 50g | Red bell pepper |
| 50g | Zucchini |
| 50g | Eggplant |
| 40g | Capers |
| 2 tablespoons | extra virgin olive oil (evoo) |
| Fresh basil |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash and cut the leek into strips.
Step 2
Cut the bell pepper, Zucchini, and eggplant into small cubes.
Step 3
Wash and chop the capers.
Step 4
Heat the evoo in a pan and sauté the eggplants. Set aside.
Step 5
Add more evoo in the same pan and add in the rest of the vegetables; leek, red peppers, and zucchini. Add the chopped capers
Step 6
Boil the Fusilli in a large amount of slightly salted boiling water.
Step 7
Drain the pasta, toss and sauté with the veggies.
Step 8
Sprinkle the sautéed eggplants.
Step 9
Drizzle with a little bit of evoo, sprinkle fresh basil for the final touch and serve
