रंगीत पास्ता अल्ला फ्रान्सिस्का

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.