Vegetarian Vegetable Pasta Fusilli dinner ⏱ 25 min 65.0 g carbs / portion (estimated) vegetarian glutenmilk Portions 🖨 Print 100 g fusilli pasta 14.79 ml olive oil 0.5 pieces zucchini 4 pieces white mushroom 14.79 ml capers 59.15 ml fresh coriander leaf salt to taste pepper to taste lemon juice to taste bell pepper to taste cherry tomato to taste parmesan to taste feta cheese to taste chili flake 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 stir in capers and cook 2 minutes toss cooked fusilli with sautéed vegetables and heat through chop fresh coriander leaves and add to pasta squeeze lemon juice and season with salt and pepper add chili flakes and optionally garnish with parmesan or feta serve hot and garnish with coriander Vegetarian Vegetable Pasta Fusilli capers fresh coriander leaf salt pepper lemon juice parmesan feta cheese chili flake
