Whole Wheat Fusilli with Summer Vegetable Ragù
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Fusilli | 320g |
| Eggplant | 200g |
| Zucchini | 200g |
| Flat Green Beans (Fagiolini piattoni) | 150g |
| Carrots | 100g |
| Celery | 1 stalk |
| Onion | 1 |
| Tomato Passata (pureed tomato) | 200g |
| Water | 150g |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
-
Prepare the Vegetables:
Start by peeling and thinly slicing the onion. Then, peel and trim the ends of the carrots and dice them into small cubes, about half a centimeter in size. Next, take the celery, remove the leaves, and cut it into similar-sized pieces. -
Cut the Eggplant and Zucchini:
Wash the eggplant, trim the ends, then cut it into slices, followed by strips, and finally dice it into roughly half-centimeter cubes. Repeat the same steps for the zucchini: wash, trim the ends, slice, then dice them into uniform pieces. -
-
Prepare the Green Beans:
Wash and trim the ends of the flat green beans, and cut them into small pieces of similar size to the other vegetables. -
Cook the Vegetables:
Heat a large pan with a drizzle of extra virgin olive oil over medium heat. Add the diced onion, carrots, celery, eggplant, zucchini, and green beans. Stir occasionally and cook for about 5 minutes until the vegetables start to soften. -
Add Tomato Passata and Water:
Pour in the tomato passata and 150ml of water. Stir everything together, making sure the vegetables are coated in the tomato sauce. Season with salt, black pepper, and fresh basil to taste. Let the mixture simmer for about 20 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened. -
Cook the Pasta:
While the vegetables are cooking, bring a large pot of salted water to a boil. Cook the whole wheat fusilli according to the package instructions, but drain it about 3 minutes before it’s fully done. -
Combine Pasta and Sauce:
Once the pasta is drained, transfer it directly into the pan with the vegetable ragù. Toss everything together, adding a bit of pasta cooking water if the sauce needs thinning. Stir until the fusilli is well-coated with the sauce. -
Serve:
Plate the pasta, sprinkle with fresh basil leaves, and drizzle with a little more olive oil, if desired. Serve hot and enjoy a wholesome, flavorful dish of Whole Wheat Fusilli with Summer Vegetable Ragù.
Tips & Variations
- For a richer flavor, try adding a sprinkle of grated Parmesan or Pecorino cheese on top just before serving.
- You can switch up the vegetables based on what’s in season, adding peppers, tomatoes, or even fresh peas.
- For a gluten-free version, simply swap the whole wheat fusilli with a gluten-free pasta variety.
This dish is a perfect example of how simple, seasonal vegetables can shine when paired with whole wheat pasta for a satisfying and nutritious meal. Enjoy the freshness of summer vegetables wrapped in a savory, tomato-based sauce that’s as light as it is flavorful.
