Fusilli with Vegetables

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1 pound fusilli pasta
1 teaspoon extra-virgin olive oil
1 long thin eggplant
1 zucchini
red bell pepper or tomato
2-3 cloves garlic, minced
1/2 cup raw peas
1/4 teaspoon fine sea salt
2-4 tablespoons salsa or other hot sauce such as Gringo Chili
cilantro or parsley

Bring water to boil in a 6-8 quart pasta cooker. When it reaches a boil, add 1 tablespoon salt and a dash of oil. Bring back to the boil. Add the pasta and when it comes back to a boil, start timing. For one pound of Barilla brand fusilli, it takes 11 minutes. When done, drain and pour into a casserole dish. In the meantime, in a sauté pan heat the 1 teaspoon oil and sauté the eggplant, zucchini, red pepper and garlic several minutes. Add the peas, salt, and hot sauce and stir into the pasta. Garnish with snipped cilantro and serve.

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