Fusilli Pasta with Veggies

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Fusilli Pasta with Veggies

A quick and easy dish to prepare, served with Caesar Salad and Mini Sweet Stuffed Peppers for an appetizer makes a perfect dinner party pleaser or a simple weeknight dinner!

INGREDIENTS
1 medium onion, cut in half moon slices
1 cup snow peas
1 cup baby carrots cut in quarters lengthwise
1 1/2 cups Chinese cabbage
1 cup dandelion leaves cut in 2 inches pieces
1 cup curly parsley
1/2 cup fresh basil
1 Tbs sea salt
1/2 cup water for sautéing (to prevent burning)
1 pkg whole wheat fusilli (I prefer Bionature)
2 tsp sesame oil

PREPARATION

Prepare fusilli per directions on the package, leave aside. Sauté onion 3 min. in sesame oil, add carrots and snow peas and sauté 5 min. stirring constantly on medium flame. Add Chinese cabbage, sauté 3 min. Add sea salt and sauté 5 min. Add cooked fusilli pasta, mix well then add dandelion sauté 3 min. Turn off flame and add basil and parsley. Mix well.

Enjoy 🙂

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