July 16, 2012

Tri-color Fusilli with Vegetables

Healthy, tasty and easy to do... everything a recipe needs to be!

TRI-COLOR FUSILLI WITH VEGETABLES
servings: 6 / time: 30 minutes (Click here to see this recipe in Portuguese)

Ingredients
1 package (1 pound) tri-color fusilli pasta
3 minced garlic cloves
1 chopped small onion
2 carrots cut into strips
2 chopped zucchini
½ sliced cabbage (white or purple)
2 tbs. olive oil
juice of 1 lemon
thyme and oregano (½ teaspoon of each)
salt and pepper to taste

Directions
1 – Cook pasta according to package directions.
2 – In a large saucepan, heat olive oil and add onions (let it cook for about 3 minutes) and then out the garlic.
3 – Add carrot and zucchini, stir and cook for 3 minutes.
4 – Put cabbage and seasonings (lemon juice, salt, pepper, thyme and oregano). Mix well.
5 – Add the cooked pasta and stir. Taste to check if needs more salt. Serve.

Tips and Options
  • For variety, use other types of vegetables such as eggplant, peas, corn, hearts of palm, broccoli, spinach and napa cabbage.
  • Olives and leeks can also be used as a seasoning for this dish.
  • At serving time, add a tablespoon of butter and mix well.

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