Fusilli with Vegetables

Ingredients

• 250 g Whole wheat Fusilli
• Salt
• 4 Carrots
• 1 Zucchini
• 100 g Sugar snap peas
• 200 g Broccoli florets
• 2 beef tomatoes
• 1 handful spinach leaves
• 2 tbsp olive oil
• 2 tbsp Soy sauce
• 100 ml Vegetable broth
• 2 tbsp bean sprouts

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente. Peel the carrots, score them lengthwise, then slice into rounds to create star shapes. Wash and trim the zucchini, then slice it. Wash and trim the sugar snap peas, then cut them diagonally in half. Boil the carrot slices for about 3 minutes, then add broccoli florets, zucchini, and sugar snap peas and cook for another 2-3 minutes. Drain, rinse with cold water, and let drain. Briefly blanch the tomatoes, cool, peel, quarter, seed, and dice into small cubes. Rinse the spinach, trim, and pat very dry. Heat the oil and wilt the spinach leaves in it. Add the prepared vegetables, pour in soy sauce and vegetable broth, and season with salt.

2. 2.

   Drain the pasta, toss briefly, and serve sprinkled with bean sprouts.