Garden Veggie Fusilli Pasta with Basil and Olive Oil

Fusilli all’Ortolana (Vegetable Fusilli)
Category: Pasta Dishes
Serves: 4

This colorful and fragrant vegetable pasta dish brings together a vibrant mix of fresh, garden-grown vegetables, making it both a light and satisfying meal. Featuring fusilli pasta tossed with an assortment of sautéed vegetables like zucchini, peppers, and eggplant, this dish is a perfect blend of flavors. The beauty of the Fusilli all’Ortolana lies in its simplicity, using minimal seasoning and allowing the natural flavors of the vegetables to shine.

Ingredients:

Preparation Steps:

1. Prepare the Vegetables:
   Begin by thoroughly washing and drying all the vegetables.

   • Leeks: Cut off the green parts, then slice them lengthwise and remove the outer layer. Slice into thin rings.
   • Carrots: Peel the carrots and slice them into thin rounds, then cut those into thin sticks.
   • Celery: Trim the ends and finely chop the celery.
   • Zucchini: Slice the zucchini into rounds and then cut them into thin strips.
   • Cherry Tomatoes: Cut the tomatoes into quarters.
   • Bell Peppers: Slice the red and yellow bell peppers in half, remove the stems and white membranes, and slice them into thin strips.
   • Eggplant: Cut off the stem and slice the eggplant into rounds, then cut the rounds into thin strips.

2. Cook the Pasta:
   In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to the package instructions, typically for 10-12 minutes until al dente.
   Once the pasta is cooked, reserve a cup of pasta cooking water and drain the rest.

3. Sauté the Vegetables:
   In a large non-stick skillet or deep pan, heat the extra virgin olive oil over medium heat.
   Add the garlic clove and sauté until golden brown, then remove it from the pan.
   Add the chopped celery, carrots, and yellow bell peppers to the pan. Season with salt and pepper to taste and sauté for 3-4 minutes until the vegetables start to soften.
   Pour in a ladle of pasta cooking water to help create a light sauce and stir to combine.

4. Add More Vegetables:
   Now, add the zucchini, red bell peppers, eggplant, and cherry tomatoes to the pan. Continue sautéing for 5-6 minutes, stirring occasionally. Adjust seasoning if necessary.

5. Combine the Pasta and Sauce:
   Once the vegetables are tender, add the drained fusilli directly into the pan with the sautéed vegetables. Use a slotted spoon to transfer the pasta.
   Stir everything together, ensuring the pasta is well-coated in the vegetable mixture.
   Let everything cook together for another 2-3 minutes, allowing the pasta to absorb the flavors of the vegetables. If needed, add a little more pasta water to help loosen the sauce.

6. Finish the Dish:
   Once the pasta is well combined with the vegetables, remove the pan from heat. Tear fresh basil leaves and sprinkle them over the pasta. Give everything one last gentle toss to distribute the basil.

7. Serve:
   Plate the Fusilli all’Ortolana, garnishing with extra basil if desired. Serve immediately while the pasta is still warm and enjoy the vibrant flavors of this vegetable-packed dish.

Nutritional Information (per serving):

This Fusilli all’Ortolana recipe is a great way to use up an assortment of fresh vegetables. It’s not only nutritious but also a great way to incorporate more plant-based ingredients into your diet. The combination of garlic, olive oil, and fresh basil elevates the flavors of the vegetables, creating a dish that’s both comforting and full of taste.

Perfect for a quick weeknight meal or for serving at a casual dinner party, this pasta will surely become a favorite. The vibrant colors and textures make it as beautiful to look at as it is to eat!