Fusilli With Garden Vegetables

  • recipe

    Main Meal
    Fusilli With Garden Vegetables

    recipe

    Barilla

Servings4
Dish TypeMain Meal
Prep Time30
Cook Time0
INGREDIENTS Total items( 8 )
  • recipe BASIL LEAVES PCS
    1 tbsp
  • recipe RS Pure Olive Oil
    2 tbsp
  • recipe Capsicum Red Holland
    50 g
  • recipe Eggplant Long Iran
    50 g
  • recipe Zucchini Green Holland
    50 g
  • recipe Leeks Holland
    50 g
  • recipe Barilla Pasta Fusilli
    160 g
  • recipe Badr Special Capers Pickle
    40 g

How to Make

  • Wash and cut the leek into strips.
  • Cut the bell pepper into small cubes.
  • Dice the zucchini into cubes.
  • Cut the eggplant into cubes.
  • Wash and chop the capers.
  • Heat the E.V.O.O. in a pan and sauté the eggplants. Set aside.
  • Add more E.V.O.O. in the same pan.
  • Add the leeks, red peppers, zucchini and 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 E.V.O.O.
  • Sprinkle fresh basil as a final touch.