Colored fusilli with vegetables are a light and colorful first course, perfect for a summer dinner. The fusilli in various colors pair perfectly with peas, carrots and zucchini, creating a cheerful and tasty dish. This recipe originates from the Emilia-Romagna region.
Bring a pot of salted water to a boil, peel the carrots, wash them and cut them into small dice.
Peel the zucchini, slice them into rounds and cut out little star shapes using a suitable cutter.
Add the carrot dice and frozen peas to the boiling water and wait for the water to return to a boil.
Add the fusilli and cook for 6 minutes, add the zucchini and cook for another 3 minutes, then drain the pasta and vegetables.
Return everything to the still-warm pot, add the butter, let it melt and stir everything together.
Pan
Knife
Italy
| Energy (kcal) | 140.15 |
| Carbohydrates (g) | 20.32 |
| of which Sugars (g) | 2.95 |
| Fat (g) | 4.36 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 4.84 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.02 |
