HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBurst Tomato & Squash Fusilli
Burst Tomato & Squash Fusilli

Burst Tomato & Squash Fusilli

with Sweet Bell Pepper & Parmesan

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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.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Fusilli Pasta


1 unit

Yellow Squash

1 bunch

Grape Tomatoes

1 unit

Green Bell Pepper

¼ cup

Parmesan Cheese


1 unit

Red Onion

1 sprig


Not included in your delivery

3 tablespoon

Olive Oil


Kosher Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories598 kcal
Energy (kJ)2502 kJ
Fat26 g
Saturated Fat0 g
Carbohydrate74 g
Sugar0 g
Dietary Fiber10 g
Protein19 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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.