Cold Fusilli Pasta with Vegetables
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Total time: 30 minutes
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Serves 4
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6.1 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
240g - Fusilli pasta
4 cups - Water
2 cups - Cherry tomatoes, rinsed and halved
1 - Green capsicum, rinsed, and sliced
½ cup - Red onion, thinly sliced
1 - Zucchini, rinsed and finely shredded
1 ½ cups - Chickpeas, drained and rinsed
1 tsp - Dried basil
¼ tsp - Salt
¼ tsp - Ground black pepper
2 tb - Extra virgin olive oil
1 tb - Balsamic vinegar
½ cup - Parmesan cheese, shredded
UTENSILS
Saucepan, Bowls, Chopping board, Knife
INSTRUCTIONS
1. In a saucepan, bring the water to a boil.
2. Add the pasta. Cook according to the package directions until the pasta is done. Rinse the pasta under cold running water. Set aside.
3. Place the cherry tomatoes, red onion, zucchini, chickpeas and cooled pasta in a large bowl. Season with salt and black pepper.
4. Combine the olive oil and vinegar in a small bowl. Mix well.
5. Pour the vinaigrette over the vegetables and pasta. Mix gently.
6. Divide the pasta mixture into four equal portions. Top with the parmesan cheese.
7. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 267g
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Energy (kcal)
308.0
Carbs (g)
42.0
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Proteins (g)
13.3
Fats (g)
7.9
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Fibre (g)
6.1
