Cold fusilli with vegetables is a tasty summer first course, perfect to enjoy during hot days. This colorful and flavorful recipe combines the fresh flavors of seasonal vegetables with al dente pasta. Ideal to prepare in advance and serve as a main dish or a light side dish.
After washing them, roast the peppers with the oven grill, peel them, remove the seeds and filaments, cut them into strips, and season with oil and salt.
Sweat the chopped spring onion in a little oil and water, add the peas, the carrots previously diced, and the stock cube, cooking over 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, roast them on one side, turn them over, and while they finish cooking, sprinkle them with the freshly 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.
Pasta Pot
Pan
Colander
Italia
| 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 |
