Fusilli with garden vegetables Recipe

Name: Fusilli with garden vegetables
Prep time: 40 min
Cook time: 13 min
Total time: 53 min
Yield: per 4 servings
Ingredients: ¾ lb fusilli; 3 ½ tablespoons extra virgin olive oil; 1 ¾ oz leek; 1 ¾ oz eggplant; 1 ¾ oz zucchini; 1 ¾ oz red pepper; 1 ¾ oz yellow pepper; 2 oz pumpkin; 1 oz peas; 1 ¾ oz carrot; 1 ¾ oz celery; 5 oz tomatoes; 6 basil leaves; salt

Ingredients

¾ lb fusilli
3 ½ tablespoons extra virgin olive oil
1 ¾ oz leek
1 ¾ oz eggplant
1 ¾ oz zucchini
1 ¾ oz red pepper
1 ¾ oz yellow pepper
2 oz pumpkin
1 oz peas
1 ¾ oz carrot
1 ¾ oz celery
5 oz tomatoes
6 basil leaves
salt

PREP TIME 40m	COOK TIME 13m	TOTAL TIME 53m
YIELD per 4 servings

Instructions

Dice the eggplant (or cut it into matchsticks), then put it in a colander, salt it lightly, and allow it to drain for about 30 minutes.
Bring a pot of salted water to a boil for the pasta. Boil the peas in a pot of lightly salted water until tender.
Heat the olive oil in saucepan and sauté the leeks, celery, and carrot until tender.
Add (in order of their cooking time) the peppers, eggplant, pumpkin, and zucchini, plus salt to taste. Add the tomatoes and cook for 5 minutes.
Finally, add the basil. Cook the fusilli in the salted boiling water until al dente; drain. Toss with the vegetable sauce and serve.

Dinner