Fusili pasta is a light, savory dish combining some of the best veggies we enjoy during summer and lovely fusili pasta.
Fusili pasta has a shape of thin spirals and it’s great for cooking with veggies and sauces, because the sauce accumulates between the spiral blades and the flavor is distributed well.
This pasta is best cooked when summer is in high swing and you can enjoy fresh out of the garden tomatoes and zucchinis. The ingredient list is pretty simple, a bit of garlic, tomato paste for a nice liquid sauce base, pepper flakes and pecorino cheese for sheer flavor.
As always, I recommend boiling any pasta you intend to further mix with any dressing or sauce, al dente, so that it doesn’t get soggy as it absorbs more liquid.
This recipe calls for no herbs, but to be honest, I really do like adding a bit of chopped fresh basil, parsley and sometimes even baby spinach leaves. The herbs bring such a great fresh summer feeling to the dish.
All in all, this is an excellent light lunch or a very quick vegetarian dinner with a lot of good nutrients from the veggies and fiber from the pasta. I hope you enjoy this recipe as much as I do!