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
ONE-POT SUPER EASY FUSILLI
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
FUSILLI WITH CURRIED CHICKEN & VEGETABLES
Make and share this Fusilli With Curried Chicken & Vegetables recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil pasta according to package directions.
- In a zip-lock bag mix flour and curry powder.
- Add chicken and toss until well coated.
- Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
- Add chicken and sauté 9 to 10 minutes or until browned.
- Remove chicken with a slotted spoon and set aside.
- Reduce heat to medium-high and add remaining oil to pan.
- Sauté onion and garlic until soft.
- Add broth, vegetables and salt& pepper to taste.
- Cook 5 minutes, or until vegetables are crisp-tender.
- Add chicken and cream.
- Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
- Drain pasta and return to pot.
- Add chicken and vegetable mixture; toss to coat.
- Serve and enjoy!
ROASTED VEGETABLE FUSILLI
Make and share this Roasted Vegetable Fusilli recipe from Food.com.
Provided by CIndytc
Categories One Dish Meal
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 425 degrees. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet, do not crowd; season with salt and pepper. Roast until tender, about 15 minutes.
- 2. Meanwhile, heat the butter in a large deep skillet or dutch oven over medium-high heat. Add the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a hand blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
- 3. Meanwhile bring a large ot of salted water to a boil,ad the fusilli and cook as the label directs. Drain and trasfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesean cheese.
Nutrition Facts : Calories 813.2, Fat 32.9, SaturatedFat 12.9, Cholesterol 56, Sodium 86.8, Carbohydrate 103.5, Fiber 10.2, Sugar 8.1, Protein 20.4
CHUNKY VEGETARIAN CHILI
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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