Smoked Salmon Tri Color Fusilli Pasta Recipe
Vegetables in Light Cream Sauce
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Ingredients
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Pasta
Vegetables
Sauce
Topping
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tri-color fusilli pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water in case you need it for the sauce.
Vegetable Preparation
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 4
Add the Vegetables
Add diced bell pepper, sliced zucchini, and halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
- 5
Incorporate Spinach
Stir in fresh spinach and cook until wilted, about 2 minutes.
Sauce Preparation
- 6
Make the Cream Sauce
Reduce the heat to low. Pour in the heavy cream and stir to combine. Season with salt and black pepper. Let it simmer for 3-4 minutes until the sauce slightly thickens.
- 7
Combine with Pasta
Add the cooked fusilli to the skillet with the cream sauce and vegetables. Toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 8
Add Parmesan
Stir in grated Parmesan cheese until melted and combined.
Serving
- 9
Plate the Dish
Divide the pasta among serving plates. Top with sliced smoked salmon and garnish with fresh basil leaves.
- 10
Serve
Serve immediately while warm. Enjoy your Smoked Salmon Tri Color Fusilli Pasta!
