Are you looking for a healthy vegetarian and vegan friendly pasta dish? I would love to share my super easy fusilli pasta recipe with broccoli, red pepper and pine nuts. My step-by step recipe with accompanying photos will guide you. In just under 30 minutes, you will have a delicious pasta dish to rival any restaurant's but for a fraction of the cost.
1/2 lb (250 grams) fusilli pasta
4 tablespoons extra virgin oil
1 onion chopped
1 sweet red pepper diced
2 garlic cloves finely chopped
4 large tomatoes diced
4 cups broccoli florets
1/4 cup toasted pine nuts
grated Parmigiano-Reggiano cheese
1/4 chopped Italian parsley
salt and pepper
|A In a small frying pan toast the pine nuts. Set aside.
|In a pot bring water to boil for the pasta. Salt the water. Cook the pasta for 9 minutes.
|Add the broccoli. Cook for an additional 3 minutes, until the pasta and broccoli are al dente. Strain the pasta and broccoli, reserving some of the pasta water.
While the water is boiling for the pasta, begin the tomato sauce. The time needed for the pasta to cook might vary,depending on the brand. The De Cecco Fusilli pasta will take approximately 12 minutes to cook al dente.
a deep skillet or frying pan, heat the oil and add the chopped onions.
Season with salt and pepper.
Saute the onions for about 5 minutes. Stir in the chopped red pepper and garlic. Continue cooking for 3 minutes.
|Stir in the chopped tomatoes
|Continue cooking for an additional 10 minutes
|Toss in the pasta and broccoli. Add some of the pasta water. This will help stretch and add flavour to the sauce.
|Stir in the grated Parmesan cheese
|and the pine nuts
Transfer to serving bowl. Drizzle a small of extra virgin oil on the pasta and sprinkle on the chopped parsley.