Fusilli con Pesto di Rucola

Fusilli con Pesto di Rucola is a delightful vegan pasta dish featuring a zesty arugula pesto that replaces traditional seafood flavors with a fresh and vibrant twist. This dish is not only easy to make but also packed with nutrients, making it a perfect weeknight meal.

Ingredients

• Fusilli pasta - 200 grams
• Fresh arugula - 100 grams
• Pine nuts - 30 grams
• Garlic - 1 clove
• Nutritional yeast - 2 tablespoons
• Olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved
• Zucchini - 1 small, diced

Steps

1. Cook the fusilli pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a food processor, combine the fresh arugula, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding a bit of the reserved pasta water if necessary to achieve a creamy consistency.
3. In a large skillet, heat a splash of olive oil over medium heat. Add the diced zucchini and sauté for 3-4 minutes until slightly tender.
4. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften.
5. Add the cooked fusilli and arugula pesto to the skillet. Toss everything together until the pasta is well coated with the pesto. If the mixture seems dry, add more reserved pasta water as needed.
6. Serve immediately, garnished with extra pine nuts and a sprinkle of black pepper.

Nutrition

• Calories: 480
• Protein: 14 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from arugula and tomatoes.
• High in healthy fats from olive oil and pine nuts, promoting heart health.

Tags