Barilla Fusilli with Garden Vegetables

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Ingredients 2 Servings

Ingredients for 2 people      

  • 160g Barilla Fusilli
  • 50g Leek
  • 50g Red bell pepper
  • 50g Zucchini
  • 50g Eggplant
  • 40g Capers
  • 2 Tablespoons extra virgin olive oil (evoo)
  • Fresh basil
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  • Wash and cut the leek into strips.
  • Cut the bell pepper, Zucchini, and eggplant into small cubes.
  • Wash and chop the capers.
  • Heat the evoo in a pan and sauté the eggplants. Set aside.
  • Add more evoo in the same pan and add in the rest of the vegetables; leek, red peppers, and zucchini. Add the chopped capers
  • Boil the Fusilli in a large amount of slightly salted boiling water.
  • Drain the pasta, toss and sauté with the veggies.
  • Sprinkle the sautéed eggplants.
  • Drizzle with a little bit of evoo, sprinkle fresh basil for the final touch and serve
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