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Mediterranean Recipes

Burst Tomato & Squash Fusilli

Burst Tomato & Squash Fusilli

Burst Tomato & Squash Fusilli

with Sweet Bell Pepper & Parmesan

Recipe Development TeamPublished on April 15, 2015

3.9

(1K customers rated)

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories598 kcal

Energy (kJ)2502 kJ

Fat26 g

Carbohydrate74 g

Dietary Fiber10 g

Protein19 g

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.

Utensils

•Pot

•Pan

Instructions

Slice the pepper and the onion

1

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.

Cook the onions until softened

2

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.

3

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.

Add the squash and bell pepper to the onion mix

4

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.

5

Add the tomatoes to the pan and cook, stirring occasionally, fro 1-2 minutes, until softened.

Sprinkle the past with Parmesan and enjoy!

6

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.

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