Fiery Fusilli with Peppers and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pasta, (fusilli)
- 2 peppers, red and yellow
- 1 zucchini
- 2 small cloves garlic
- 1 cup vegetable broth
- some tomato paste
- 0.5 ½ cup basil, frozen
- 1 teaspoon, heaped sambal oelek
- some paprika powder
- some sea salt
- some pepper
- 1 dash olive oil
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large pan, press the garlic and fry in the oil. Wash the peppers, cut into small cubes and add to the pan. Cut the zucchini into small quarters and add about 5 minutes after the paprika along with the frozen basil.
- Season the vegetables vigorously with salt, pepper and paprika powder.
- Meanwhile, cook the fusilli in salted water until al dente.
- Now add the broth, the tomato paste (approx. 1/4 tube) and a teaspoon of Sambal Oelek to the pan and simmer everything on a low level for 10 minutes. Stir occasionally.
- Drain the pasta and mix directly with the sauce.
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