Vegetarian Fusilli
Bursting with vibrant, wholesome flavors, this Vegetarian Fusilli is the ultimate comfort food for plant-based eaters and pasta lovers alike. Featuring tender fusilli pasta swirled in a rich, aromatic tomato sauce, this recipe is made irresistible with sautéed zucchini, sweet bell peppers, juicy cherry tomatoes, and fresh spinach. Infused with Italian herbs like oregano and basil and topped with optional Parmesan and fresh basil, every bite is a celebration of Mediterranean-inspired taste. Ready in just 35 minutes, this quick and easy weeknight dinner is perfect for anyone seeking a satisfying, nutrient-packed vegetarian meal. Serve it hot and pair with crusty bread or a crisp side salad for a complete, crowd-pleasing dish! Keywords: vegetarian pasta, fusilli recipe, easy weeknight dinner, Italian pasta, plant-based meal.
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 tablespoons olive oil
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced bell pepper (red or yellow)
- 200 grams, halved cherry tomatoes
- 100 grams spinach leaves
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams, grated Parmesan cheese (optional)
- 10 grams, chopped fresh basil leaves
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot and add a generous pinch of salt.
Cook the fusilli pasta in the boiling water according to the package instructions (usually 8-10 minutes) until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced zucchini and bell pepper, cooking for 4-5 minutes until tender.
Add the halved cherry tomatoes and cook for 2 minutes until they start to soften.
Pour in the canned crushed tomatoes and stir well. Reduce the heat to low and let it simmer for 5 minutes.
Season the sauce with dried oregano, dried basil, red chili flakes (if desired), salt, and black pepper. Stir to combine.
Add the spinach leaves to the skillet and cook for 1-2 minutes until wilted.
Toss the cooked fusilli pasta into the skillet with the sauce, ensuring the pasta is evenly coated.
Remove from heat and garnish with freshly grated Parmesan cheese (if using) and chopped fresh basil leaves.
Serve immediately and enjoy your Vegetarian Fusilli!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 786 mg | 17% | |
*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.
