Fusilli with bright vegetables, basil, lemon, and Parmesan for a visually stunning and satisfying vegetarian main.
# Components:
→ Pasta Base
01 - 12 oz fusilli or penne pasta
02 - Salt, for boiling water
→ Color Gradient Vegetables
03 - 1 small red bell pepper, thinly sliced
04 - 1 small orange bell pepper, thinly sliced
05 - 1 small yellow bell pepper, thinly sliced
06 - 1 small zucchini, thinly sliced
07 - 1 cup broccoli florets
08 - 1/2 cup snap peas, halved
09 - 1/2 small red onion, thinly sliced
10 - 12 cherry tomatoes, halved
11 - 1/2 cup purple cabbage, shredded
12 - 2 tbsp olive oil
→ Flavor Enhancers and Garnish
13 - 2 cloves garlic, minced
14 - 1/2 tsp dried Italian herbs
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - Zest and juice of 1 lemon
17 - 1/4 cup fresh basil, torn
18 - 2 tbsp grated Parmesan cheese (or vegan alternative)
19 - Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 - Bring a large pot of salted water to a rolling boil. Incorporate pasta and cook until al dente, following package specifications. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
02 - While the pasta is cooking, meticulously prepare all specified vegetables.
03 - In a spacious skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Introduce thinly sliced red onion and minced garlic, sautéing for approximately 1 minute until aromatic.
04 - Introduce the prepared vegetables into the skillet in precise color order: red bell pepper, orange bell pepper, yellow bell pepper, zucchini, broccoli florets, halved snap peas, halved cherry tomatoes, and shredded purple cabbage. Sauté each vegetable group for 1–2 minutes before adding the subsequent layer. Season uniformly with dried Italian herbs, crushed red pepper flakes (if utilizing), salt, and freshly ground black pepper.
05 - Add the cooked pasta to the sautéed vegetable mixture in the skillet. Gently toss to ensure thorough amalgamation. Incorporate the reserved pasta water gradually, as needed, to achieve a velvety sauce consistency.
06 - Remove the skillet from the heat. Stir in the lemon zest, freshly squeezed lemon juice, and half of the torn fresh basil. Toss to distribute evenly.
07 - Artfully arrange the pasta in a serving dish, consciously grouping the vegetables to create a visually striking rainbow gradient. Garnish generously with grated Parmesan cheese (or its vegan substitute) and the remaining torn basil.
08 - Present the vibrant pasta dish immediately for optimal enjoyment.
