Fusilli alla Primavera

By Howie

Ingredients

• 1 lb fusilli pasta
• 2 med. zucchini
• 2 med. carrots
• 2 med. celery sticks
• 1 onion
• 2 med. leeks
• 2 tomatoes
• 1 tea cup peas
• 2 garlic cloves, whole
• 2 tea cups fresh tomato sauce
• 2 tb olive oil
• parsley, chopped
• fresh basil leaves
• parmesan cheese
• salt & pepper

Details

Servings 6

Preparation

Step 1

1) Cook the pasta in salted boiling water for nine minutes until "al dente" (slightly undercooked).

2) Wash and cut the vegetables in small strips, julienne style. Blanch two tomatoes, peel and chop.

3) Saute garlic in the olive oil a few minutes, then remove, add the strips of vegetables (not tomatoes). Allow to cook.

4) When ready, add the pasta and saute. Add the tomatoes, the basil, and fresh tomato sauce. Mix well, sprinkle with fresh parsley and dust with parmesan cheese before serving.