Pulire e lavare le verdure. Rosolare l’aglio in una padella con l’olio extravergine di oliva e aggiungere i pomodorini tagliati in due. Lessare le verdure in abbondante acqua salata. A metà cottura unire i fusilli. A cottura ultimata scolare i fusilli con le verdure e far saltare il tutto nella padella con la salsa. Servire caldo.
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