Fusilli with Roasted Vegetables

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

1. 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.  

2. Meanwhile, in a large pot of boiling water, cook the fusilli according to package directions.  Drain, toss with Italiano Oil and Parmesan cheese.  

3. 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!