Burst Tomato & Squash Fusilli
with Sweet Bell Pepper & Parmesan
Sometimes, all you want is to sit down with a big, satisfying bowl of pasta. Well, here it is! This simple and delicious dish packs intense flavor from Parmesan, thyme, and caramelized red onion. Delicate squash and bell pepper up the ante on this 30-minute pasta creation.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Fusilli Pasta
(Contains Wheat)
1 unit
Yellow Squash
1 bunch
Grape Tomatoes
1 unit
Green Bell Pepper
¼ cup
Parmesan Cheese
(Contains Milk)
1 unit
Red Onion
1 sprig
Thyme
Not included in your delivery
3 tablespoon
Olive Oil
unit
Salt
Nutrition Values
Utensils
Instructions
Bring a large pot of water to a boil with a pinch of salt. Quarter the squash lengthwise, then slice into 1/4-inch pieces widthwise. Halve the grape tomatoes. Strip the thyme leaves off the sprig, then finely chop. Halve, peel, and thinly slice the red onion. Core, seed, and remove the white ribs from the bell pepper, then thinly slice.
Heat 1 tablespoon olive oil in a large pan over medium heat. add the red onion and season with salt and pepper. Cook, stirring, for 5-7 minutes, until softened and lightly browned.
Meanwhile, add the fusilli to the boiling water. Cook for 9-10 minutes, or until al dente. Reserve 1/4 cup pasta water, then drain.
While the pasta cooks, add the bell pepper, squash and thyme to the pan with the onion and season with salt and pepper. Cook, tossing frequently, for about 8-9 minutes, until the squash begins to brown.
Add the tomatoes to the pan and cook, stirring occasionally, fro 1-2 minutes, until softened.
Add the drained pasta to the pan with the veggies. Toss in half the Parmesan, another 2 tablespoons olive oil, and a splash of pasta water. Season with salt and pepper.
