Mixed Vegetable Fusilli
Ingredients
- Ingredients
- 250 grams Whole wheat fusilli
- salt
- 4 carrots
- 1 Zucchini
- 100 grams Snow peas
- 200 grams Broccoli
- 2 Beefsteak tomato
- 1 handful Spinach
- 2 Tbsps olive oil
- 2 Tbsps soy sauce
- 100 milliliters Vegetable broth
- 2 Tbsps soybean sprout
Preparation steps
Cook the fusilli in boiling salted water until al dente. Peel the carrots, cut notches along the exterior and then slice so they look like stars. Rinse and slice the zucchini. Rinse and diagonally slice the snowpeas. Cook the carrot slices in boiling salted water for 3 minutes, and then add the broccoli florets, zucchini and snow peas, and cook for an additional 2-3 minutes. Rinse with cold water to cool, and set aside to drain. Blanch the tomatoes, peel, quarter, core and chop into small cubes. Rinse the spinach and pat dry. Heat the oil in a skillet and add the spinach to wilt. Stir in the other vegetables, soy sauce, and broth, and season with salt to taste.
Drain the pasta and toss with the vegetables mixture. Serve garnished with bean sprouts.
