Garden Vegetable Fusilli

Name: Garden Vegetable Fusilli
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: Fusilli bucati corti pasta 3 ¼ cups; Celery ½ cup; Leeks 1 cup; Carrots ¾ cup; Extra virgin olive oil 4 ½ tbsp; Garlic 1 clove; Eggplant 1 ¼ cup; Red peppers 2.8 oz; Yellow peppers ½ cup; Zucchini 3.5 oz; Cherry tomatoes 1 cup; Fine salt to taste; Black pepper to taste; Basil to taste

it es fr de br nl

478

Calories per serving

Energy Kcal 478
Carbohydrates g 73.4
of which sugars g 9.2
Protein g 11.1
Fats g 15.6
of which saturated fat g 2.29
Fiber g 5.8
Sodium mg 345

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 25 min
Cook time: 35 min
Serving: 4
Cost: Very low

PRESENTATION

And Fusilli with garden vegetables is such a classic in Southern Italy. Folks there are all about loading up their pasta with the freshest summer veggies, straight from the garden. You know, this vegetable pasta recipe really, really shines with colors from tender zucchini, peppers, and eggplant. People in Campania or Calabria? They whip it up whenever gardens are overflowing. Every bite? A mix of sweet and earthy flavors. And the sauce? It hugs those curly fusilli noodles, soaking up all the veggie goodness. It’s what you see on family tables all season long. Plus, it’s a fantastic healthy pasta dish—you get so many good veggies in just one bowl. Really good stuff.

Here's the thing: you can serve it warm off the stove or even cold—perfect for lunch, stays tasty and moist all day. Pretty simple. In Southern Italy, a great fusilli with garden vegetables means using whatever’s fresh and local, so no two plates are ever the same. Some folks call it fusilli primavera when there’s extra tomatoes or fresh basil added. It gives a pop of green, for sure. Compared to a heavier meat sauce, this easy fusilli recipe feels way, way lighter but still so satisfying.

The thing is, that perfect mix of crisp vegetables and the way the pasta holds onto every bit of sauce? It’s magic. You might find the veggies get a little golden as they cook—makes everything smell amazing. Whether you’re after a quick vegetable pasta for a weeknight dinner or something that brings summer vibes to the table, this dish delivers. It’s simple, super tasty, and lets you enjoy the bright side of Italian cooking. No wonder it’s a go-to for anyone craving a meal that’s filling and full of fresh flavor. And look, it’s a perfect choice for those wanting a taste of Southern Italy without leaving home.

INGREDIENTS: Fusilli bucati corti pasta 3 ¼ cups (320 g); Celery ½ cup (60 g); Leeks 1 cup (100 g); Carrots ¾ cup (100 g); Extra virgin olive oil 4 ½ tbsp (60 g); Garlic 1 clove; Eggplant 1 ¼ cup (100 g); Red peppers 2.8 oz (80 g); Yellow peppers ½ cup (80 g); Zucchini 3.5 oz (100 g); Cherry tomatoes 1 cup (150 g); Fine salt to taste; Black pepper to taste; Basil to taste

Preparation

How to prepare Garden Vegetable Fusilli

To prepare the garden-style fusilli, start by cleaning the vegetables: rinse and dry them. Take the leek. Remove the green tops and, after making a lengthwise incision with a knife, remove the outer layer. Then slice it into thin rounds 1. Move on to the carrots: peel them and cut into slices, then into sticks 2. Now peel the celery 3

and chop it finely 4. Take the zucchini, slice them, then cut into thin strips 5. Cut the tomatoes into quarters 6.

Move on to the yellow bell peppers: halve them, remove the green stem and the white ribs 7. Cut them into thin strips 8. Repeat the same for the red bell peppers. Now take the eggplants: remove the stem, then slice them 9.

From these slices, cut thin sticks 10. Now everything is ready for cooking. In a deep pot pour the water for the pasta, bring it to a boil and salt. In the meantime, take a nonstick skillet. Drizzle in the oil and sauté a clove of garlic 11. When it turns golden, remove it 12.

Sauté the celery, carrots 13 and leek 14: this will take about 6–7 minutes. Now add the red bell peppers 15

and the yellow ones 16. Season with salt and pepper 17 and cook over moderate heat for 3–4 minutes. Add the zucchini 18.

Pour in a ladleful of the pasta cooking water 19 to help the vegetables cook evenly. Finally add the eggplant 20 and the tomatoes 21.

Stir the ingredients to even out the seasoning 22 and cook for another 10 minutes with the lid on 23. Boil the pasta 34.

When there are 3 minutes left of the pasta's cooking time, transfer it directly into the pan with the vegetables using a slotted spoon 25. Toss the pasta, mixing it with the sauce for another 3 minutes. Turn off the heat and scent with roughly torn basil leaves 26. Plate your garden-style fusilli and enjoy 27!

Storage

It is recommended to eat the garden-style fusilli as soon as they are ready. If you don't eat them all immediately, you can store them in the refrigerator in an airtight container for up to 2 days.

Freezing is not recommended.