Cold fusilli with vegetables is a delicious summer first course, perfect for enjoying on warm days. This colorful and flavorful recipe combines the fresh tastes of seasonal vegetables with al dente pasta. Ideal to prepare in advance and serve as a main dish or as a light side dish.
After washing, roast the peppers using the oven grill, peel them, remove the seeds and filaments, cut them into strips and season with oil and salt
Sauté the chopped green onion in a little oil and water, add the peas, the previously diced carrots, and the broth, cooking on low heat for about 10 minutes
Finely chop 2 cloves of garlic with parsley and salt
Cut the eggplants into slices of max 1 cm, place them on a hot grill and roast them on one side, turn them over and while they finish cooking, sprinkle them with the prepared mixture; then cut them into cubes
Combine all the prepared vegetables in a bowl and let them rest
Cook the pasta al dente, drain it, cool it under running water, and drain it well
Pentola per la pasta
Padella
Colapasta
Italy
| Energy (kcal) | 183.3 |
| Carbohydrates (g) | 32.79 |
| of which Sugars (g) | 11.86 |
| Fat (g) | 1.33 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 7.82 |
| Fiber (g) | 8.48 |
| Sale (g) | 0.16 |
