Napolitana vegetable fusilli

Name: Napolitana vegetable fusilli
Prep time: 5 s
Cook time: 30 s
Total time: 35 s
Yield: 6
Cuisine: Global
Ingredients: 400 grams Fusili pasta; 1 Medium eggplants washed and cut into 2cm cubes; 1 large Zucchini cut into cubes; 1 Packet Mushrooms chopped; 2 tablespoons Olive oil; 50 grams parmesan cheese grated; 1 Jar Maggi® Napoletana sauce

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Intermediate

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35 Min

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Ingredients

Lasagna

400 g

Eggplant

1 Medium

Zucchini, cut into cubes

1 large

Mushrooms, chopped

1 packet

Olive oil

2 tbsp

parmesan cheese, grated

50 g

Maggi® Napoletana sauce

1 Jar

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Nutritional Information

Carbohydrates

63.27 g

Energy

399.74 kcal

Fats

10.08 g

Protein

14.26 g

Recipe steps

3 min

1 min

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Recipe steps

3 min

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Boil pasta as directed on the pack, drain and set aside

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3 min

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Meanwhile, in a deep saucepan, sauté vegetables in olive oil until golden and tender. Add Maggi® Napoletana sauce, reduce heat to medium low and cook for 10 minut

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Recipe steps

3 min

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Add pasta to the pan and toss together with the sauce until pasta is fully coated. Transfer to a serving dish and garnish with parmesan cheese.

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Napolitana vegetable fusilli

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Napolitana vegetable fusilli

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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Ingredients

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Nutritional Information

Recipe steps

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