A simple and tasty dish, also perfect for those who are… diet.

There light pasta with vegetables it is a simple and tasty dish, perfect for any occasion. It’s a healthy dish And nutritiouswhich can be prepared with any type of vegetable, depending on tastes and seasonal availability.

In this recipe, we propose as a type of pasta fusilli, seasoned with a mix of carrots, broccoli and peas. These vegetables are all rich in vitamins, minerals and fibreand they go perfectly together.

Preparing light pasta with vegetables is very simple. Just cook the pasta in boiling salted water, while you prepare the sauce with the vegetables in a pan. Once the pasta is cooked, drain it and add it to the sauce, sautéing everything to mix the flavors well.

For a richer dish, you can add a spoonful of basil pesto or a spoonful of tomato concentrate. If you prefer a creamier dressing, you can add a little cream or Greek yogurt to the dressing.

Here are some tips for preparing perfect fusilli with vegetables:

• Choose fresh, seasonal vegetables.
• Cut the vegetables into evenly sized pieces, so they cook evenly.
• Don’t cook the vegetables for too long, so that they remain crunchy.
• Add the pasta to the sauce while it is still hot, so that it flavors well.

Fusilli with vegetables is a dish that both adults and children like. They are an excellent idea for a quick and light lunch, or for a tasty dinner.

Also ideal to enjoy cold and to take for lunch at the office or university, for a light but nutritious and complete meal.

Variants some light pasta with vegetables

The fusilli with vegetables recipe can be easily modified to suit your tastes. For example, you can add other vegetables, such as courgettes, aubergines, peppers, tomatoes or mushrooms. You can also add other ingredients, such as sausage, ham or cheese.

Here are some ideas for variations of fusilli with vegetables:

• Fusilli with vegetables and sausage: add 100 g of crumbled and browned sausage at the end of cooking.
• Fusilli with vegetables and ham: add 100 g of diced raw ham at the end of cooking.
• Fusilli with vegetables and cheese: add 100 g of grated cheese, such as Parmigiano Reggiano, pecorino or provola, at the end of cooking.
• Fusilli with vegetables and pesto: add 1 tablespoon of basil pesto to the dressing.
• Fusilli with vegetables and tomato paste: add 1 tablespoon of tomato paste to the dressing.
• Fusilli with vegetables and cooking cream: add 1 tablespoon of cooking cream to the dressing.
• Fusilli with vegetables and Greek yogurt: add 1 tablespoon of Greek yogurt to the dressing.

Experiment and find the variation you like best!

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