This whole wheat fusilli recipe combines the nuttiness of whole wheat pasta with the freshness of cherry tomatoes and broccoli, spiced up with black pepper and chili powder for a simple yet flavorful meal. Perfect for a quick Valentine's dinner or a healthy meal prep option.
- 250g whole wheat fusilli
- 2 cups cherry tomatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder (adjust according to taste)
- Salt to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, for garnish (optional)
Cook the Fusilli: In a large pot of salted boiling water, cook the whole wheat fusilli according to package instructions until al dente. Drain and set aside.
Blanch the Broccoli: Bring another pot of salted water to a boil. Add the broccoli florets and blanch for about 2 minutes until bright green and slightly tender. Drain and set aside.
Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes to the skillet and cook for about 3-5 minutes, until the tomatoes are soft and begin to release their juices.
Add Broccoli and Spices: Add the blanched broccoli to the skillet with the tomatoes. Sprinkle black pepper and chili powder over the vegetables, and stir well to combine. Cook for an additional 2-3 minutes.
Combine Pasta with Vegetables: Add the cooked whole wheat fusilli to the skillet with the cherry tomatoes and broccoli. Toss well to ensure the pasta is evenly coated with the spices and vegetable mixture. Season with salt to taste.
Serve: Divide the whole wheat fusilli among serving plates. Optionally, sprinkle grated Parmesan cheese over each serving for added flavor.
Garnish and Enjoy: Garnish with fresh basil leaves for a burst of color and freshness. Serve hot and enjoy a delicious and healthy pasta dish!