Fusilli all'Ortolana | Quick vegetable recipe
(0)
25 min
Quick
Sezamo
O rețetă italiană clasică și rapidă, perfectă pentru o cină de toamnă în mai puțin de 25 de minute. Paste fusilli al dente îmbrăcate într-un sos aromat de legume proaspete rumenite la tigaie: dovlecei fragezi, ardei roșu dulce și roșii cherry suculente, completate cu busuioc proaspăt și parmezan maturat.
Ingredients
Preparation method
Getting started
Bring a large pot of water to a boil with a generous teaspoon of sea salt. Wash the vegetables thoroughly under cold running water.
Cut the zucchini and red bell pepper into equal-sized cubes (about 1 cm). Cut the plum cherry tomatoes in half and thinly slice the garlic cloves.
Sautéing vegetables and cooking pasta
When the water boils, add the 400 g of fusilli and cook according to the package instructions until al dente (about 9-10 minutes). Reserve a cup of the pasta cooking water before draining.
Chef's tip
Pasta water is the secret to a creamy sauce without cream: the starch in the water combines with the olive oil and vegetable juices, creating a velvety emulsion that coats the fusilli perfectly.
For a 100% vegan or fasting version, you can omit the grated Parmesan or replace it with nutritional yeast flakes.
15 min
Under an hour
