Barilla^® Fusilli with Garden Vegetables

Name: Barilla® Fusilli with Garden Vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 160g Barilla Fusilli; 50g Leek; 50g Red bell pepper; 50g Zucchini; 50g Eggplant; 40g Capers; 2 tablespoons Extra virgin olive oil (evoo); Fresh basil

15 minutes

Halal Short Pasta

Ingredients

2 servings

160gBarilla Fusilli

50gRed bell pepper

50gZucchini

40gCapers

2 tablespoonsExtra 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

Fusilli

Fusilli were born in the centre-south of Italy, and get their name from the "fuso", the knitting tool used to roll up wool. Their shape is created by three small wings elegantly twisted on themselves, in a spiral movement, which captures every type of sauce.

Shape

Fusilli

Cook time

11 minutes

Pack size

500g

Range

Classic Blue Box

View product

Fusilli

Shape

Fusilli