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Colorful Pasta Alla Francesca

5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the vegetables:

  • 4 g Chicken broth, Kraft bouillon
  • 100 g Fusilli, dry
  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 30 g Carrot yellow
  • 12 Sugar snap peas, green, fresh
  • 1 Hot peppers, red, long, mild
  • 2 tbsp Extra virgin olive oil

To extinguish:

  • 30 g Pasta water
  • 30 g Tomato juice

To garnish:

  • Flowers and leaves

Instructions
 

  • Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the carrot, cap at both ends and peel. Use a julienne slicer to cut the carrot into silk threads.
  • Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Cut the pods crosswise into pieces approx. 6 mm wide. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.
  • Bring the water to a boil and dissolve the chicken broth in it. Add the fusilli and cook al dente according to the instructions on the package. Strain the pasta and keep the broth.
  • Mix the ingredients homogeneously to deglaze.
  • Heat the olive oil in a deep pan or wok, add the onions and garlic cloves and stir-fry until the onions are translucent. Add the remaining vegetables and stir-fry for 1 minute.
  • Finally add the pasta and stir-fry for 2 minutes.
  • Deglaze with the sauce and let it simmer briefly while continuing to stir fry. Place on the serving plates as a side dish and serve warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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