Italian Three-color Fusilli Pasta with Seasonal Vegetables

Italian Three-color Fusilli Pasta with Seasonal Vegetables

by Sister Xiang's Private Kitchen

4.9 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

1

Making pasta at home is economical and affordable, and you can make a variety of flavors at the same time, as long as you like, you can put your favorite dishes, meat, seafood, etc.

Ingredients

Italian Three-color Fusilli Pasta with Seasonal Vegetables

1. Prepare all the raw materials, dice the shallots and carrots, break the broccoli into small pieces, and slice the mushrooms.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

2. Boil water in a pot, add salt and corn oil, and cook the three-color spaghetti in boiling water, usually about 20 minutes.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

3. In a pot, blanch broccoli, mushrooms, carrots with a little corn oil and salt with boiling water.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

4. Remove the green vegetables for later use.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

5. Cook the pasta and remove it for use.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

6. Put corn oil in a pan and heat it, add mushroom sauce and stir fry.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

7. Add the greens and stir fry for a fragrant flavor.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

8. Add the noodles and continue to fry, add salt and black pepper according to personal taste.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

9. Stir-fry and serve.

Italian Three-color Fusilli Pasta with Seasonal Vegetables recipe

Tips:

1. Tips for cooking pasta; add a spoonful of salt after the water is boiled, and add a spoonful of corn oil to the pasta, so that the cooked pasta is elastic, and the fried pasta will not be sticky, and it will still Increase the taste of noodles.

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