Fusilli: I love pasta and could eat it each and every day. You'll love these delicious, low fat and healthy Fusilli.
Makes 4 servings
2 red bell peppers
4 plum tomatoes
2 red onions
1 medium zucchini
3 garlic cloves
5 tablespoons olive oil
1 teaspoon minced thyme
3/4 teaspoon freshly ground black pepper
1 1/2 cups (375 g) fusilli
1 handful finely shredded basil
2 tablespoons grated Parmesan cheese
Seed bell peppers and cut into small slices. Slice zucchini and tomatoes. Chop onion and garlic.
In a large roasting pan, combine the bell peppers, tomatoes, onions, zucchini, garlic, thyme and 1/2 teaspoon of the black pepper.
If possible use fresh thyme and basil, but dried will do also.
Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or twice, until the peppers are softened, about 40 minutes.
Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the remaining 1/4 teaspoon of black pepper; toss to combine.
You can use any pasta instead of the Fusilli to vary this dish!
Serve and Enjoy!