Whole Wheat Fusilli with Sautéed Vegetables
INGRÉDIENTS
- 1/2 lb whole-wheat fusilli or pasta of your choice (about 3 cups) 250 g
- 2 Tbsp canola oil 30 mL
- 2 garlic cloves, chopped
- 1/2 cup sliced red onion 125 mL
- 1 cup sliced carrots 250 mL
- 1 cup chopped red pepper 250 mL
- 1 cup chopped zucchini 250 mL
- 2 Tbsp sliced green olives 30 mL
- 1/2 cup basil leaves 125 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp ground black pepper 2 mL
- 3 Tbsp Parmesan cheese 45 mL
PRÉPARATION
- 1. Cook fusilli according to package instructions.
- 2. Meanwhile, in large skillet or wok, heat canola oil. Sauté garlic and onion for 1 to 2 minutes until soft but without letting them change color. Add carrots and pepper and cook for 3 to 4 minutes. Add zucchini and cook for 1 minute. Add olives and pasta. Mix until combined.
- 3. Season with basil, salt and pepper. Garnish with Parmesan cheese before serving.
RENDEMENT
4 servings
PORTION
3/4 cup (175 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 340 |
| Lipides | 11 g |
| Gras saturés | 1.5 g |
| Cholestérol | 5 mg |
| Glucides | 51 g |
| Fibres | 7 g |
| Sucres | 6 g |
| Protéines | 11 g |
| Sodium | 460 mg |
| Potassium | 476 mg |
