CHUNKY VEGETABLES WITH FUSILLI
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
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
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
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
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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