Fusilli Four Color Pasta
Brighten up your dinner table with Fusilli Four Color Pasta, a vibrant and healthy dish that's as delightful to the eyes as it is to the palate. Featuring a rainbow of fresh ingredients—juicy cherry tomatoes, crisp julienned carrots, tender baby spinach, and fragrant basil—this quick and easy recipe combines wholesome vegetables with perfectly al dente fusilli pasta. Infused with garlic, a touch of red chili flakes, and a drizzle of olive oil, the dish delivers a balance of savory, spicy, and subtly sweet flavors. Topped with a generous sprinkle of Parmesan cheese, this colorful pasta is perfect for weeknight dinners or casual gatherings. Ready in just 30 minutes, it’s a family-friendly option that brings bold flavors and plenty of nutrition to the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fusilli pasta
- 200 grams Cherry tomatoes
- 100 grams Baby spinach
- 1 large Carrots
- 10 grams Fresh basil leaves
- 2 Garlic cloves
- 4 tablespoons Olive oil
- 50 grams Parmesan cheese
- 1 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 liters Water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Add the fusilli pasta to the pot and cook according to the package instructions (typically 10-12 minutes) until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, finely mince the garlic and chop the cherry tomatoes in half. Peel and julienne the carrot into thin strips.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften and release their juices.
Toss in the julienned carrot and cook for 2 minutes, stirring occasionally.
Add the baby spinach and cook for 1-2 minutes until wilted. Season the vegetables with red chili flakes, black pepper, and a pinch of salt.
Add the cooked fusilli to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the vegetable mixture. Adjust seasoning as needed.
Remove the skillet from heat and stir in 1 tablespoon of olive oil for a glossy finish.
Serve the pasta warm, garnished with freshly grated Parmesan cheese and whole basil leaves for a pop of color.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 16.7 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
