Summer Garden Harvest Fusilli |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 8 ounces mushrooms, trimmed and sliced | 1 red bell pepper, diced |
| 1 green bell pepper, diced | 1 yellow bell pepper, diced | 3 shallots, chopped |
| 10 green onions, chopped | 1 large onion, chopped | 8 cloves garlic, crushed |
| 1/4 teaspoon red pepper flakes | 4 cups chopped seeded tomatoes | 1/2 cup chopped chopped fresh oregano |
| salt and black pepper | 1 package (16 ounces) fusilli, cooked according to package directions, drained | |
| 1 | Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic and red pepper flakes until lightly browned. Add tomatoes with juice; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Stir in basil and oregano. Season to taste with salt and black pepper. |
| 2 | Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired. |