PRIMAVERA FUSILLI

“You eat with your eyes first” is the expression that comes to mind at the mention of Primavera Fusilli.  The sight of this colourful and aromatic dish well prepares the taste buds for a flavourful experience.  The balance of the herbs, lemon and the slight hints of the salty capers has you appreciating each mouthful.  I love spiralizing the zucchini as it gives a whimsical appearance and another dimension of texture.  This truly is a pasta wonderland!

Whisk all dressing ingredients in a small bowl and set aside.

Chop all vegetables and prepare all other ingredients.

Follow instructions for pasta (usually gluten-free pasta will take approximately 8-9 minutes to boil al dente).  Once pasta is placed in boiling water begin to sauté onions in avocado oil.  Sauté for 1 minute, add garlic and carrots and sauté for another 30 seconds.  Add yellow pepper, parsley, capers and spinach.  Stir occasionally until spinach begins to wilt.  Add tomatoes and remove pot from heat.  Place lid on.

At this point, the pasta will be very close to al dente.  Strain pasta and place in large serving bowl.  Add vegetable mixture and spiralized zucchini.

Pour dressing over pasta dish and toss until pasta is well coated with dressing.

Serve immediately with fresh basil.

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PRIMAVERA FUSILLI

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 8 - 9 minutes
  • Total Time: 23 - 24 minutes
  • Yield: 6 servings 1x
  • Category: main/side
  • Method: sautè and boil
  • Cuisine: Italian
  • Diet: Vegan

Description

“You eat with your eyes first” is the expression that comes to mind at the mention of Primavera Fusilli.  The sight of this colourful and aromatic dish well prepares the taste buds for a flavourful experience.  The balance of the herbs, lemon and the slight hints of the salty capers has you appreciating each mouthful.  I love spiralizing the zucchini as it gives a whimsical appearance and another dimension of texture.  This truly is a pasta wonderland!


Ingredients

Scale

Dressing:

  • ½ cup of extra olive virgin oil
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, crushed

Pasta ingredients:

  • 1340 grams box gluten-free fusilli pasta
  • 1 tablespoon avocado oil
  • 1 medium yellow onion, sliced
  • 1 garlic clove, crushed
  • 2 carrots, cut in half and sliced
  • 1 yellow pepper, sliced
  • 1 tablespoon fresh Italian parsley, chopped finely
  • 2 handfuls baby spinach
  • ¼ cup pickled capers, drained and rinsed
  • 1 cup cherry tomatoes, sliced in half
  • 1 zucchini, spiralized or chopped
  • Fresh basil to garnish

 


Instructions

  1. Whisk all dressing ingredients in a small bowl and set aside.
  2. Chop all vegetables and prepare all other ingredients.
  3. Follow instructions for pasta (usually gluten-free pasta will take approximately 8-9 minutes to boil al dente).
  4. Once pasta is placed in boiling water begin to sauté onions in avocado oil.
  5. Sauté for 1 minute, add garlic and carrots and sauté for another 30 seconds.
  6. Add yellow pepper, parsley, capers and spinach.  Stir occasionally until spinach begins to wilt.
  7. Add tomatoes and remove pot from heat.  Place lid on.
  8. At this point, the pasta will be very close to al dente.  Strain pasta and place in large serving bowl.  Add vegetable mixture and spiralized zucchini.
  9. Pour dressing over pasta dish and toss until pasta is well coated with dressing.
  10. Serve immediately with fresh basil.

 

 


Notes

Note:  If you don’t have a spiralizer, chop zucchini and sauté same time as peppers.

If you choose to spiralize the zucchini, chop up the small pieces that are left after spiralizing and add to sauté mixture same time as peppers.

Keywords: vegan pasta dish, vegan Italian dish, gluten-free Italian, easy pasta dish, vegetarian pasta dish

 

 

 

 

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