Whole wheat fusilli with summer vegetable ragù

Here is the recipe for whole wheat fusilli with summer vegetable ragù, a tasty way to enjoy the flavors of the season in a healthy and colorful way.

Ingredients

• 320 g of whole wheat fusilli
• 1 zucchini
• 1 small eggplant
• 1 yellow bell pepper
• 1 red bell pepper
• 1 white onion
• 2 cloves of garlic
• 500 g of peeled tomatoes
• A bunch of basil
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese (optional)

Preparation

1. Start by thoroughly washing the vegetables. Cut the zucchini, eggplant, and bell peppers into similarly sized cubes.
2. Finely chop the onion and garlic.
3. Heat a drizzle of extra virgin olive oil in a large pan and sauté the onion and garlic until they become translucent.
4. Add the diced vegetables to the pan and cook over medium heat for about 10 minutes, until they start to become tender.
5. Meanwhile, roughly crush the peeled tomatoes with a fork.
6. Add the tomatoes to the vegetables, season with salt and pepper to taste, and let everything cook on low heat for about 20 minutes, until the vegetable ragù thickens.
7. While the ragù is cooking, bring a pot of salted water to a boil and cook the whole wheat fusilli following the package instructions for al dente.
8. Drain the pasta and add it to the vegetable ragù, gently stirring to flavor the fusilli.
9. Serve hot and, if desired, finish with a sprinkling of grated Parmesan cheese and a few fresh basil leaves.

Curiosity

Whole wheat pasta is an excellent choice for those looking for a fiber-rich alternative to traditional pasta. Paired with a summer vegetable ragù, it not only guarantees a tasty and healthy meal, but also offers a burst of nutrients and colors that satisfy both the eyes and the palate. In Italy, the habit of cooking with seasonal vegetables is essential to always enjoy the best flavor and to provide the body with what it needs during the corresponding time of the year.