VF - pasta - fussili with zucchini and tomatoes

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Fusilli with Courgettes (Zucchini) and Tomatoes

 

Recipe By :Vegan Feasts by Rose Elliot

Serving Size : 2 Preparation Time :0:00

Categories : Pasta Rose Elliot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fusilli

2 tablespoons olive oil

1 clove garlic -- minced (or more)

8 ounces zucchini -- sliced

8 ounces tomatoes -- peeled and chopped

salt and black pepper

6 large fresh basil leaves -- optional garnish

 

Bring pan of water to boil for pasta, then add the fusilli. Stir, then let the

pasta boil, uncovered for 7 to 10 minutes, until just tender.

 

Meanwhile, heat oil in a pan or skillet. Add garlic and zucchini. Cook for 2 to

3 minutes, stirring often, then add the tomatoes and salt and pepper to taste.

cook for a further 23 to 3 minutes.

 

Drain the pasta and return it to the still warm saucepan with some salt. Either

stir in the vegetables or toss the spaghetti with some extra virgin olive oil,

then serve it on a warmed platter; spoon the sauce over. Tear the basil leaves,

if using and sprinkle them over the top.

 

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Per Serving (excluding unknown items): 579 Calories; 16g Fat (24.4% calories

from fat); 17g Protein; 93g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

21mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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