Easy Veggie Fusilli

Let's make something lovely.

1. 01

   Boil the Pasta:

2. 02

   Fill a large pot with salted water and bring it to a boil. Add the fusilli pasta. Cook until al dente, following the package instructions (approximately 8-10 minutes).

3. 03

   In the last 3 minutes of cooking, add the shredded carrot. Drain the pasta and carrots, and set them aside.

4. 04

   Sauté Tomatoes:

5. 05

   Heat the olive oil in a large skillet over medium heat.

6. 06

   Add half of the cherry tomatoes and cook, stirring occasionally, until they soften (about 2-3 minutes).

7. 07

   Stir in the dried basil, minced garlic, salt and black pepper according to your taste, and cook for another minute until aromatic.

8. 08

   Prepare the Sauce:

9. 09

   Dust the flour over the sautéed tomatoes and stir continuously to combine.

10. 10

    Slowly pour in the vegetable broth while stirring to prevent lumps from forming.

11. 11

    Increase the heat slightly and bring the mixture to a simmer, allowing it to thicken.

12. 12

    Incorporate Vegetables and Beans:

13. 13

    Add the spinach, remaining cherry tomatoes, cannellini beans, and sliced black olives to the skillet. Stir well and cook until the spinach has wilted and the vegetables are heated through.

14. 14

    Combine and Serve:

15. 15

    Add the cooked fusilli and carrots to the skillet and toss everything together to ensure the pasta is evenly coated with the sauce and mixed with the vegetables.

16. 16

    Serve the dish immediately while hot. Optionally, garnish with grated Parmesan cheese or fresh parsley for extra flavor.