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(Italian) Fusilli 30-70 con curry di verdure
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For 4 people:
280 g Fusilli '30-70'
½ red pepper and ½ yellow pepper
1 courgette
1 carrot
1 spring onion
1 large tablespoonful of mild curry
Salt, pepper
Extra virgin olive oil

Wash and clean the vegetables. Slice the carrot, courgette and spring onion finely; cut the peppers into matchsticks. Gently fry the onion in a frying pan with a little extra virgin olive oil and a pinch of salt and pepper. Add the carrot and peppers and continue cooking. Lastly add the courgette and curry and leave for the flavours to blend. Cook the Fusilli in plenty of lightly salted boiling water. Drain while still firm to the bite and add to the vegetable curry. Mix in the Fusilli in the frying pan, adding a few spoonsful of cooking water. Arrange on the plates and drizzle with extra virgin olive oil.

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