Whole Wheat Fusilli with Fresh Vegetables, Pumpkin Seeds, and Ricotta Salata

Fusilli Integrali alla Crudaiola with Vegetables, Pumpkin Seeds, and Ricotta Salata
Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the Capers: Start by desalting the salted capers. Rinse them under cold running water until they no longer taste too salty.

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2. Prep the Vegetables:

   • Wash and dry the zucchini and carrots.
   • Trim the ends of the zucchini and cut it into thin strips using a spiralizer. If you don’t have a spiralizer, use a mandolin slicer to make thin strips of zucchini, and then chop them into thin strips using a knife.
   • Peel the carrot, and grate it using a wide-hole grater.
   • Cut the cherry tomatoes in half.
   • Slice the black olives into rounds.

3. Make the Salad Base:

   • In a large mixing bowl, combine the grated carrots, halved cherry tomatoes, and sliced olives.
   • Add the roughly chopped basil to the bowl.
   • Drizzle with extra virgin olive oil to enhance the flavor, and season with salt and pepper to taste.
   • Set the mixture aside to allow the flavors to marinate.

4. Prepare the Decoration:

   • For a decorative touch, take the remaining zucchini and carrot. Use the spiralizer once again to create vegetable spirals or thin strips (if using a mandolin, create thin slices and then cut them into small strips).
   • Set these aside to garnish the pasta before serving.

5. Toast the Pumpkin Seeds:

   • In a non-stick pan, toast the pumpkin seeds for about 1 minute over medium heat, just until they are slightly golden and crispy. Be careful not to burn them.

6. Assemble the Dish:

   • Cook the fusilli in a large pot of salted water according to the package instructions, until al dente.
   • Once cooked, drain the pasta and add it directly to the vegetable mixture in the bowl, mixing well to incorporate all the ingredients.

7. Serve and Garnish:

   • Plate the fusilli and vegetable mixture. Sprinkle with toasted pumpkin seeds and grated ricotta salata.
   • For an extra touch, garnish with a few fresh basil leaves and a drizzle of olive oil.
   • Serve immediately and enjoy your fresh, vibrant pasta dish!

This Fusilli Integrali alla Crudaiola is a vibrant, healthy, and quick pasta dish that combines the earthiness of whole wheat fusilli with fresh vegetables, the crunch of toasted pumpkin seeds, and the richness of salted ricotta. It’s a perfect option for a light yet satisfying meal, ideal for warmer days when you crave a refreshing and flavorful dish.

Nutritional Information (Approximate per serving):

This dish not only captures the essence of fresh summer produce but also provides a balance of nutrients from the whole wheat pasta, healthy fats from olive oil and pumpkin seeds, and protein from ricotta salata. It’s a delightful and nourishing meal that can be enjoyed by everyone, from vegetarians to those looking for a healthy pasta option.