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Napolitana vegetable fusilli
3'
Ingredients
Servings
-
6 Portions
+
Fusili pasta
400 grams Fusili pasta
eggplants, washed and cut into 2cm cubes
1 Medium eggplants, washed and cut into 2cm cubes
Zucchini, cut into cubes
1 large Zucchini, cut into cubes
Mushrooms, chopped
1 Packet Mushrooms, chopped
Olive oil
2 tablespoons Olive oil
parmesan cheese, grated
50 grams parmesan cheese, grated
Maggi® Napoletana sauce
1 Jar Maggi® Napoletana sauce
Napolitana vegetable fusilli
Nutri value
| Carbohydrates | 63.26 g |
| Energy | 399.73 kcal |
| Fat | 10.08 g |
| Protein | 14.26 g |
| Fiber | 5.74 g |
| Sodium | 161.49 g |
| Sugar | 10.56 g |
Instructions
3 Steps
35'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Boil pasta as directed on the pack, drain and set aside
Check
2 of 3
1'
Step 2
Meanwhile, in a deep saucepan, sauté vegetables in olive oil until golden and tender. Add Maggi® Napoletana sauce, reduce heat to medium low and cook for 10 minutes.
Check
3 of 3
1'
Step 3
Add pasta to the pan and toss together with the sauce until pasta is fully coated. Transfer to a serving dish and garnish with parmesan cheese.
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Napolitana vegetable fusilli
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