Fusilli Four Color Pasta

Brighten up your dinner table with Fusilli Four Color Pasta, a vibrant and healthy dish that's as delightful to the eyes as it is to the palate. Featuring a rainbow of fresh ingredients—juicy cherry tomatoes, crisp julienned carrots, tender baby spinach, and fragrant basil—this quick and easy recipe combines wholesome vegetables with perfectly al dente fusilli pasta. Infused with garlic, a touch of red chili flakes, and a drizzle of olive oil, the dish delivers a balance of savory, spicy, and subtly sweet flavors. Topped with a generous sprinkle of Parmesan cheese, this colorful pasta is perfect for weeknight dinners or casual gatherings. Ready in just 30 minutes, it’s a family-friendly option that brings bold flavors and plenty of nutrition to the table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Fusilli pasta
• 200 grams Cherry tomatoes
• 100 grams Baby spinach
• 1 large Carrots
• 10 grams Fresh basil leaves
• 2 Garlic cloves
• 4 tablespoons Olive oil
• 50 grams Parmesan cheese
• 1 teaspoon Red chili flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 liters Water

Directions

Step 1

Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.

Step 2

Add the fusilli pasta to the pot and cook according to the package instructions (typically 10-12 minutes) until al dente. Drain and set aside, reserving 1/4 cup of pasta water.

Step 3

While the pasta cooks, finely mince the garlic and chop the cherry tomatoes in half. Peel and julienne the carrot into thin strips.

Step 4

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften and release their juices.

Step 6

Toss in the julienned carrot and cook for 2 minutes, stirring occasionally.

Step 7

Add the baby spinach and cook for 1-2 minutes until wilted. Season the vegetables with red chili flakes, black pepper, and a pinch of salt.

Step 8

Add the cooked fusilli to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the vegetable mixture. Adjust seasoning as needed.

Step 9

Remove the skillet from heat and stir in 1 tablespoon of olive oil for a glossy finish.

Step 10

Serve the pasta warm, garnished with freshly grated Parmesan cheese and whole basil leaves for a pop of color.

Nutrition Facts

Serving size	3944.9 grams (3944.9g)

Amount per serving	% Daily Value*
Calories	2209

Total Fat 77.10g	99%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 5.40g
Cholesterol 45mg	15%
Sodium 2934mg	128%
Total Carbohydrate 311.70g	113%
Dietary Fiber 20.10g	72%
Total Sugars 16.70g
Protein 69.80g	140%

Vitamin D 0IU	0%
Calcium 884mg	68%
Iron 11mg	58%
Potassium 1395mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 12.6%

Carbs: 56.2%