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Fusilli with bell peppers, broccoli, olives and avocado sauce


A very consistent and fast fasting preparation.

  • 300 gr tricolor fusilli paste
  • 400 gr frozen broccoli
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 100 gr olives
  • 2 pieces avocado
  • 2-3 tablespoons lemon juice
  • 5-6 tablespoons olive oil
  • salt
  • ground minced pepper
  • dried basil

Servings: 3

Preparation time: less than 30 minutes

HOW TO PREPARE FUSILLI RECIPE with bell peppers, broccoli, olives and avocado sauce:

Put the pasta to boil in a bowl with boiling salted water according to the instructions on the bag. When they are al dente, strain them, rinse them with cold water and leave them to cool. Put 1-2 tablespoons of olive oil in a pan and when it is hot put broccoli, then the sliced ​​bell pepper. Add salt, ground black pepper and a little basil. Shake the pan from time to time so that the vegetables soften evenly. We take them down when they have softened slightly, without losing their shape. Add the vegetables over the pasta, add the olives and mix gently. For the avocado sauce, cut it in half and remove the core in a non-metallic bowl. Put the lemon juice and crush the core, then rub it with the remaining olive oil (3-4 tablespoons), salt and pepper. Serve the pasta with avocado sauce.

Tips sites

1

so that the pasta left to cool does not stick, you can add 1 teaspoon of oil over them


Video: #Μακαρόνια με σάλτσα αβοκάντο (January 2022).