Vegetarian Fusilli Primavera
Servings2
PreparationTime30 min
Ingredients
- 1 pack Springo fusilli pasta
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 onion (thinly sliced)
- 1 bell pepper (thinly sliced)
- 1 zucchini (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the fusilli pasta according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sliced onions, sauté until the onions are translucent.
- Add sliced bell pepper, zucchini, cherry tomatoes, and broccoli florets to the pan. Cook for 5-7 minutes until the vegetables are tender but still crisp.
- Season the vegetables with salt, pepper, dried oregano, and dried basil. Stir well to combine.
- Add the cooked fusilli pasta to the pan, tossing everything together to combine and coat the pasta with the vegetable mixture.
- Sprinkle grated Parmesan cheese over the pasta and vegetables. Toss again until the cheese is melted and evenly distributed.
- Adjust seasoning if needed and garnish with fresh basil leaves if desired.
- Serve hot.