Heat the olive oil and sauté the minced shallot and garlic.
Crumble in the red chili pepper.
Once the shallot is soft and transparent, remove both garlic halves, add the diced squash and season with salt and pepper.
Cook over medium heat.
Meanwhile, top and tail the green beans, blanch for 3 minutes in salted water and immerse immediately in iced cold water.
Cut the beans into bite-sized pieces, add them to the squash mixture together with the vegetable stock and continue cooking.
Remove the seeds from the tomato and cut its flesh into strips.
Add it to the pan and season with salt and pepper.
Bring a large pot of salted water to a boil and cook Delverde Whole Wheat Fusilli until still very al dente.
Drain and toss with the vegetables broth until cooked through.
Serve while hot.
