Ingredients
• 14 oz (400 g) whole-wheat organic Delverde fusilli
• 1 tomato
• 2 cup (9 oz or 250 g) diced summer squash
• 2 cup (7 oz or 200 g) green beans
• 1 garlic clove, halved
• 1/2 shallot, minced
• 3 tbsps extra-virgin olive oil
• 1/2 red chili pepper, deseeded
• 2/5 cup (100 ml) hot vegetable broth salt and pepper
Preparation
• Heat the olive oil and sauté the shallot and garlic. crumble in the chili pepper. As soon as the shallot is transparent remove the garlic and add the summer squash. season with salt and pepper and continue cooking.
• Meanwhile top and tail the green beans, blanch for 3 minutes in salted water and immerse immediately in ice water. cut into bite-sized pieces, add to the squash together with a little hot broth and continue cooking. Remove the seeds from the tomato and cut the flesh into strips. add to the pan and season with salt and pepper. Bring a large pot of salted water to a boil and cook the fusilli until still very al dente. Drain and toss with the vegetables and broth until cooked through.
Preparation time 20 minutes – cooking time 20 minutes – Level of difficulty easy
