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Fusilli spring

ingredients

servings

2

Fusilli corti bucati, pasta

150 grams

Carrots

3 unit

Courgette

2 unit

Red tomatoes

1 unit

Iodized salt

to taste

Pepper

to taste

Fresh rosemary

1 sprig

first courses from Italy

Fusilli spring

Fusilli spring

vegan with gluten source of C vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli spring

A colorful dish, healthy and nutritious

Fusilli spring step 1

step 1

Cut crescent zucchini and carrots washers. Sauté the vegetables with a little olive oil, salt and pepper for 5 minutes over high heat.

Fusilli spring step 2

step 2

Cut the tomatoes into cubes and add it in the pan. Cook the vegetables for a further 7-10 minutes until it will be uncooked.

Fusilli spring step 3

step 3

Meanwhile boil the pasta in salted water, drain directly in the sauce, add the rosemary, jump and serve.

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