Fusilli pasta with vegetables
Serves four
350 g fusilli pasta
1 tins artichokes marinated in oil
1 small zucchini
1 big red onion
6 big cloves garlic
a few sundried tomatoes
1 dl black pitted olives
250 g smoked cheese
black pepper
grated Parmesan cheese
Cook the pasta according to the instructions on the package.
Drain the artichokes. Reserve the oil; it can be used for salads later. Cut artichokes and dried tomatoes into pieces. Chop zucchini, onion and garlic coarsely. Heat some artichoke oil in a pot and add the vegetables. Cook until the onion and zucchini have softened. Add artichokes, olives and chopped tomatoes.
Cut smoked cheese into cubes. Add the drained pasta among the
vegetables and lastly the cheese cubes. Add a few spoonfuls of
pasta cooking water as needed. Season with pepper and serve the
Parmesan cheese separately.