Rustic and colorful farmer’s pasta. It’s a summer first course that brings all the flavors of the garden to the table.
A rich and delicious dish that we can serve on any occasion where a bread dip is a must!
We can put it on the table in no time. Perfect for everyday cooking but also for Sunday lunch, we can include it in any menu or serve it alone.
This quintessential first course is always the winning choice and fits any occasion. If you’re looking for the recipe for a truly perfect first course, you’re in the right place.
In this version, prepared with fusilli and a mix of seasonal vegetables: cherry tomatoes, eggplants, peppers, zucchini, and red onion.
Choose fresh, high-quality vegetables, and you’ll achieve excellent results.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 413.01 (Kcal)
- Carbohydrates 74.08 (g) of which sugars 14.09 (g)
- Proteins 14.57 (g)
- Fat 8.84 (g) of which saturated 1.29 (g)of which unsaturated 0.98 (g)
- Fibers 6.77 (g)
- Sodium 787.36 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Rustic and Colorful Farmer’s Pasta
- 11.28 oz fusilli (or pasta of your choice)
- 1 eggplant (large)
- 2 peppers (1yellow and 1red)
- 1 zucchini (large)
- 1 red Tropea onion
- 10.58 oz cherry tomatoes
- 1 sprig basil
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Frying Pan
- Pot
- Colander
- Cutting Board
- Knife
Steps
Rustic and Colorful Farmer’s Pasta
Start preparing the recipe by washing all the vegetables and proceeding to cut them.
Cut the onion in half and then into slices, cut the zucchini, pepper, and eggplant into pieces, and then focus on the cherry tomatoes; if they are small, just cut them in half, while if they are larger, it’s better to cut them into quarters.
In a large pan, heat 3 tablespoons of EVO oil.
Add the onion and let it soften over low heat. First, add the eggplants and peppers, and after a few minutes, add the zucchini and cherry tomatoes.
Cook over medium heat for 15-20 minutes, stirring occasionally, until the vegetables are soft but still consistent.
Meanwhile, cook the pasta in plenty of boiling salted water.
Once cooked, drain them and toss them for a moment in the sauce.(Keeping aside a ladle of cooking water).
Toss for 1-2 minutes over high heat, adding a drizzle of oil and a little cooking water if necessary.
Serve the dish piping hot, topped with torn fresh basil.
(If desired, a grating of salted ricotta or grated cheese).
Enjoy your meal…..
Tips
You can store Farmer’s Pasta for 1 day in the refrigerator, well sealed in an airtight container, and reheat it in a pan with two tablespoons of oil before serving.
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