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Vegetarian Vegetable Pasta Fusilli

Twisty fusilli with tender zucchini and golden mushrooms, bright lemon zest.
Each bite pops with capers and juicy cherry tomato, finished with parmesan.
Comforting, fresh, and full of flavor that feels ready for weeknights.

dinner ⏱ 25 min 65.0 g carbs / portion (estimated) vegetarian glutenmilk

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Vegetarian Vegetable Pasta Fusilli
v5 · rb0e705f985 20260727Z1751 100 g fusilli pasta 8.9 g olive oil 1 tbsp capers 13 g fresh coriander leaf salt to taste 🍳 bring salted water to a boil 🍳 cook fusilli until al dente 🍳 heat olive oil in a skillet medium heat 🍳 sauté zucchini and mushrooms until tender and slightly caramelized 🍳 ⏱ 2 min stir in capers and cook 🍳 toss cooked fusilli with sautéed vegetables and heat through 🔪 chop fresh coriander leaves and add to pasta 🌀 squeeze lemon juice and season 🍽 add chili flakes and optionally garnish 🍽 serve hot and garnish Vegetarian Vegetable Fusilli 🥗 0.5 pieces zucchini 4 pieces white mushroom bell pepper to taste cherry tomato to taste pepper to taste lemon juice to taste parmesan to taste feta cheese to taste chili flake to taste zucchini, white mushroom, bell pepper, cherry tomato capers fresh coriander leaf pepper, lemon juice salt parmesan, feta cheese, chili flake
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Preparation steps

  1. bring salted water to a boil
  2. cook fusilli until al dente
  3. heat olive oil in a skillet medium heat
  4. sauté zucchini and mushrooms until tender and slightly caramelized
  5. stir in capers and cook 2 minutes
  6. toss cooked fusilli with sautéed vegetables and heat through
  7. chop fresh coriander leaves and add to pasta
  8. squeeze lemon juice and season
  9. add chili flakes and optionally garnish
  10. serve hot and garnish

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