Bright, flavorful, and packed with wholesome goodness, this Fusilli with Roasted Vegetables is a celebration of fresh produce and Italian-inspired flair. Tossed with Benissimo’s fragrant Italiano Oil, this dish transforms simple ingredients into a vibrant, family-friendly meal. Perfect for easy recipes, weeknight recipes, or family recipes, it’s a fuss-free way to bring authentic flavor to your table.
Serves 4
Ingredients
1 red pepper, cut into 1 inch cubes
¼ pound green beans cut into 1 inch pieces
2 carrots cut into ¼ inch diagonal slices
10 Brussels sprouts quartered
1 onion cut into ¼ inch slices
2 tablespoons EVOO
½ cup Italiano Oil
¾ teaspoon salt
¼ teaspoon black pepper
3 cloves of garlic minced
¾ pound fusilli pasta
½ cup Parmesan cheese grated
Instructions
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Heat oven to 450°F. In a large bowl, toss the red pepper, green beans, carrots, Brussel sprouts, and onion with 2 tablespoons of EVOO, salt & pepper. Place vegetables in one layer on a baking sheet and roast until browned and tender, 15-20 minutes stirring about every 5 minutes until vegetables begin to brown.
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Meanwhile, in a large pot of boiling water, cook the fusilli according to package directions. Drain, toss with Italiano Oil and Parmesan cheese.
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Top with the roasted vegetables and toss before serving.
This Fusilli with Roasted Vegetables is a versatile, wholesome dish that’s perfect for busy nights or relaxed weekend dinners. With the rich taste of roasted veggies and Benissimo’s Italiano Oil, it’s a go-to for easy recipes, weeknight recipes, and family recipes that everyone will love. Simple to prepare, full of flavor, and naturally satisfying—your kitchen just got Benissimo’d!
