Deirdre's Mid Winter Fusilli

Recipe by Deirdre Imus
I know you and your family will enjoy this healthy and delicious fusilli.


I recommend using all organic non GMO ingredients.

Ingredients: 

1 or 2 - 16 oz. Boxes of Fusilli pasta or whatever pasta noodles you prefer
7   Cloves of garlic
5   Stalks of celery chopped
2   Yellow onions chopped and diced
1   Habanero pepper chopped and diced
5   Small sweet peppers: orange, yellow, red  diced
2   Zucchinis chopped and diced
Parsley chopped - throw pieces of parsley in as you plate
7   Scallion stalks - dice and chop whole stem the white and green parts
Olive oil - pour in the pan to cover the bottom of the pan
Grated or shredded parmesan cheese
Sea salt - grind fresh
Fresh black pepper - grind fresh

Instructions:
Grab the pasta pot and fill up half way with cold water, put the lid on and bring to a boil. As you’re waiting for the water to boil, start your vegetable sauté.
Chop and dice all your veggies and throw the onion and garlic in first for about 3 minutes. Before you throw the rest in, stir occasionally adding some sea salt and pepper and more olive oil if desired.
Cook and stir veggies for another 7 minutes.
Cook your fusilli for 7-8 minutes keeping it al dente, drain and set back into the pasta pot. Bring back to the stove and start pouring the fusilli in with veggies a little at a time.
I usually use 3/4 of the 32 ounces of the pasta.
Save the rest to eat later or next day with more veggies.
Stir in and add more sea salt and pepper and olive oil if desired. Now sprinkle the shredded parmesan on top and put the lid on for 5 minutes.
Plate and serve… sprinkle your parsley on at this time.