Quick fix fusilli with veggie burst
 |
| Quick Fix Fusilli with Vegetable burst |
Blanched Broccoli florets: 3-4
Diced and blanched Carrots – 1 tbsp
Diced Capsicum Red/yellow/green – half cup
Boiled Peas – 1tbsp
Sweet Corn – 1 tbsp
Fusilli – 150 gms or thereabouts
Diced Tomatoes – 1 cup
Diced onions – ½ cup
Preparation:
- Boil 150 gms fusilli in 500 ml of water which has 1 tsp vegetable oil and salt to taste. Bring it to boil and allow it to cook till fusilli is cooked
- Heat butter in a wok ; onions and sauté for a few mins till onions are translucent
- Add diced tomatoes. (I don’t deseed then. But if you are too finicky about the seeds and skin you can deseed and remove the skin of tomatoes before dicing.). Cover with the lead. Allow a cooking time of 2-3 mins or till the tomatoes release juice
- Add all blanched veggies and cover again for 30 secs
- Add peas, sweet corn and all colored capsicum. Let the veggies simmer for 1 min again.
- Now add fusilli, salt to taste and paprika (yes my twist). Cover again for final 1 min
Ready to serve and Eat!!!! Enjoy DearOnes
