John Myers
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Colorful Pasta Alla Francesca
The perfect colorful pasta alla francesca recipe with a picture and simple step-by-step instructions.
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
- 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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