In una padella dorare il porro a rondelle con olio extra vergine di oliva. Lessare la zucca e i carciofi. Tagliare la zucca a cubetti e i carciofi in pezzi, aggiungerli nella padella, mescolare fino ad ottenere un ragù. Cuocere i fusilli in abbondante acqua salata e scolare al dente. Saltare la pasta in padella, amalgamare il tutto e servire caldo.
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