Fusilli with springtime vegetables (one-pot recipe)
* 400 g (14.1 oz) fusilli
* 3 carrots
* 10 wild asparagus
* 100 g (3.5 oz) spinach
* 150 g (5.29 oz) halved cherry tomatoes
* 70 g (2.46 oz) grated Parmesan cheese
* A dash of extra-virgin olive oil
- * There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is here, it’s the perfect time for creating a whole range of delicious, multicoloured dishes. And that’s not all: you can do it without the need for any instruction manual or turning your kitchen upside down. Just a single pot and 20 minutes of your time. It couldn’t be quicker or easier! The idea of a one-pot pasta is to create a simple yet stunning dish in a few minutes without doing anything! That’s right: NOTHING. Simply throw all the ingredients into a pot with some water and leave to cook for 15 minutes. Still don’t believe us? Read on…
Step by StepLike we said, it couldn’t be easier! Put the pasta and chopped vegetables into a large pot, cover with water, add salt and pepper and cook for 15 minutes. The idea is to avoid using a strainer, so it’s best not to add too much water at the start and add more (hot) water as you go along. Once the ingredients have soaked up the water, the pasta will be ready. Serve with a dash of extra-virgin olive oil and grated Parmesan cheese on top.
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