Festive Fusilli Recipes

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CHUNKY VEGETABLES WITH FUSILLI



Chunky Vegetables with Fusilli image

Party on, pasta! Festive fusilli, tossed with roma (plum) tomatoes, garlic, chili peppers, olives and herbs, makes a dish just right for a casual get-together.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 package (16 oz) fusilli pasta
1/4 cup olive or vegetable oil
1 tablespoon capers
3 cloves garlic, finely chopped
2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, chopped
1/2 cup sliced imported Italian black olives
1/2 cup sliced green olives
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
Freshly ground pepper

Steps:

  • In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
  • In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  • Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

Nutrition Facts : Calories 435, Carbohydrate 73 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg

FESTIVE FUSILLI



Festive Fusilli image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 7

12 oz fusilli or rotini pasta
1 bag (12 oz.) broccoli florets
1 pt grape tomatoes
2 lg. garlic cloves, peeled & smashed
1 Tbsp olive oil
1/4 cup grated Pecorino Romano cheese
Salt & black pepper

Steps:

  • Preheat oven to 450 degrees F. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
  • Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 tsp. salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
  • Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 tsp. salt, and 1/4 tsp. fresh ground black pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FESTIVE FUSILLI



Festive Fusilli image

This light, healthy, meatless entree is quick and easy. We used low carb pasta. It came from Good Housekeeping.

Provided by Peprich

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

12 ounces fusilli
12 ounces broccoli florets
2 -3 garlic cloves
1 pint grape tomatoes
1 tablespoon olive oil
1/4 cup grated romano cheese

Steps:

  • Preheat oven to 450º F.
  • Cook pasta according to directions, adding broccoli when 3 minutes of cooking time remain.
  • Peel and smash garlic with side of chef's knife. Toss tomatoes with garlic, oil, and ¼ t. salt. Spread mixture in jelly-roll pan. Roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
  • Reserve ½ cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to tomatoes, stirring to scrape up browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, cheese, ½ t. salt and ¼ t. freshly ground black pepper.

Nutrition Facts : Calories 445.9, Fat 9.1, SaturatedFat 3.2, Cholesterol 14.7, Sodium 206.7, Carbohydrate 73.2, Fiber 3.6, Sugar 1.6, Protein 19.2

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2008-10-30 Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding …
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