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Summer fusilli with vegetables and tuna

ingredients

servings

2

Wholewheat fusilli pasta

160 oz

Courgette

2 unit

Aubergine

2 unit

Onion

1 half

Garlic

1 half wedge

Parsley

1 sprig

Extra virgin olive oil

2 spoons

Breadcrumbs

2 spoons

Tuna in oil

2 tins

single courses from Italy - Campania

Summer fusilli with vegetables and tuna

Summer fusilli with vegetables and tuna

with gluten with fish source of B vitamins high in iron source of C vitamins source of D vitamins high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Summer fusilli with vegetables and tuna

A versatile and light dish to enjoy both hot and cold.

Summer fusilli with vegetables and tuna step 1

step 1

Bring plenty of water to the boil. Meanwhile cut the courgettes and aubergines into chunks.

Summer fusilli with vegetables and tuna step 2

step 2

Heat the tablespoons of oil with the chopped onion, garlic and parsley in a non-stick pan (about 2 minutes).

Summer fusilli with vegetables and tuna step 3

step 3

Add the chopped vegetables and cook for about 10 minutes, stirring frequently, until the vegetables are cooked and lightly crunchy.

Summer fusilli with vegetables and tuna step 4

step 4

Add the drained tuna and turn for a few minutes, then turn off.

Summer fusilli with vegetables and tuna step 5

step 5

Meanwhile boil the fusilli, drain them al dente and pour them into the pan with the other ingredients. Turn well. Sprinkle with breadcrumbs and stir again. The dish can be enjoyed both hot and cold.

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