Burst Tomato & Squash Fusilli

Burst Tomato & Squash Fusilli

with Sweet Bell Pepper & Parmesan

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.1 / 4out of 1101 ratings
Read more

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:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Fusilli Pasta

(ContainsWheat)

1 unit

Yellow Squash

1 bunch

Grape Tomatoes

1 unit

Green Bell Pepper

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Red Onion

1 sprig

Thyme

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2502.032 kJ
Calories598 kcal
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
Utensilsarrow down iconarrow down icon
Pot
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Slice the pepper and the onion
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
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
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!
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.