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Fusilli with zucchini and carrot salad


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For 3 people
250 g fusilli pasta, preferably whole wheat
3 prickly zucchini
1 large carrot
1 small pepper
2 cloves of garlic
1/2 red pepper
white wine
salt, chives, extra virgin olive oil


Peel the zucchini deprived of top, bottom and then cut them into four parts, peel and discard the white central part.
Regular pulp as possible sticks sliced, and do the same with the carrots.
Take the peppers, remove the seeds and cut into long strips interiors.
Saute in very little oil the two cloves of garlic and pepper, and then add the chopped vegetables.
Cover with a lid and leave to go on a low flame for about 10 minutes.
Meanwhile, boil the pasta al dente in plenty of salted water, scolarteli and, while still hot, pour into a tureen with three tablespoons of flavored oil with chives.
Stir well and set aside.
Uncovered at this point the pan and turn up the heat: heat, blanch the vegetables occasionally spraying with spray of white wine, until carrots not browned and zucchini doesn't become coloured slightly.
Before the end of cooking, remove the garlic cloves and pepper.
Pour sautéed vegetables in bowl and let rest for an hour or so about salad out of the fridge: serve at room temperature. Enjoy your meal!

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(Thanks to Lampur)

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