Fusilli with Vegetables and Chilli
To prepare a delicious and filling meal, start by boiling the pasta in a large pot of boiling water with a pinch of salt. This will help enhance the flavors of the pasta. Boil the pasta according to the package instructions, usually between 8 and 12 minutes, until it becomes al dente. Once the pasta is ready, drain the water and immediately rinse it under cold running water to stop the cooking process. Then, let it drain well so that no excess water remains.
Meanwhile, prepare the vegetables. Choose a fresh zucchini, peel it, and slice it into thin rounds. These slices will add a pleasant texture to the dish. In a large skillet, heat the oil over medium heat. Once the oil is hot, add the zucchini slices and stir occasionally to prevent sticking. Let them sauté for a few minutes until they soften slightly.
Meanwhile, take a few bell peppers, preferably of different colors for a vibrant look, and cut them into strips or cubes. Add the peppers to the skillet, mixing them with the zucchini. Sprinkle a little salt over the vegetables to help release their juices and combine the flavors. Continue to sauté them until they become soft, but do not let them turn into mush.
Once the vegetables are cooked, add the chili paste, which will provide a bit of heat and intense flavor. Pour the tomato broth into the skillet and let the mixture simmer for a few minutes, allowing the flavors to meld together. Season with salt and pepper to taste, and if you want a pleasant contrast to the acidity of the tomatoes, add a pinch of sugar.
After the sauce has thickened slightly, add the drained pasta and mix well to coat it evenly with the delicious sauce. Let everything heat together for 2-3 minutes so that the pasta absorbs the flavors. When everything is ready, serve the dish hot, garnished with fresh basil leaves for an extra touch of freshness and color. This combination of vegetables and pasta is not only tasty but also healthy. Enjoy your meal!
Ingredients: 300 g fusilli 1/2 zucchini 1/2 red bell pepper 1/2 green bell pepper salt, pepper oil for sautéing 300 ml broth 1 tsp sugar 1/2 tsp chili paste basil leaves
