This could also be called Pantry Pasta, as it calls for ingredients you probably already have lying around. If not, they’re easily procured. You can even leave out the fresh veggies and sub in chopped, pitted salt-cured black olives if you like. We minimize white flour intake at home, saving it for occasional indulgence out, so I use brown rice fusilli (I like the Lundberg Rotini) or quinoa/brown rice fusilli (Trader Joe makes a good organic one).
The Bionature GF Fusilli is also nice, and truly looks and tastes like the real deal. I can’t say this for all brands of GF pasta, but these picks cook up as tender and toothsome as regular pasta. But feel free to use whatever pasta you like here.