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

FUSILLI WITH CHICKEN AND PEPPERS



Fusilli with Chicken and Peppers image

Served chilled or warm, this simple pasta dish will satisfy the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
3/4 pound fusilli or other short, twisted pasta
4 teaspoons extra-virgin olive oil, plus more for drizzling
1 pound chicken cutlets
3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
1 medium red onion, cut into 8 wedges
2 tablespoons roughly chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pastaaccording to package instructions. Reserve1/2 cup pasta water. Drain pasta and return to pot.
  • Meanwhile, in a large skillet, heat 2 teaspoons oilover medium-high. Pat chicken dry with papertowels and season with salt and pepper. Cook chickenuntil golden and cooked through, about 2 minutesper side, flipping once. Transfer to a plate and let rest5 minutes. With two forks, shred chicken.
  • Wipe out skillet and heat 2 teaspoons oil overmedium-high. Add bell peppers and onion, seasonwith salt and pepper, and cook, stirring occasionally,until vegetables are lightly browned and softened,about 15 minutes. Stir in parsley. Add vegetables andchicken to pasta. Toss, adding enough pastawater to coat pasta, and season with salt and pepper.To serve, drizzle with oil.

Nutrition Facts : Calories 528 g, Fat 10 g, Fiber 5 g, Protein 37 g, SaturatedFat 2 g

MEAN GREEN FUSILLI



Mean Green Fusilli image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 ounces fusilli
Kosher salt
2 tablespoons salted butter
4 large poblano or Anaheim chiles, roasted, peeled and chopped
4 cloves garlic, minced
1 medium onion, diced
1 jalapeno, minced
1/2 cup fresh cilantro leaves, chopped, plus more for sprinkling
1/4 cup chicken or vegetable broth
Splash of white wine
Splash of cream
2 cups grated Monterey Jack cheese
Freshly ground black pepper

Steps:

  • Cook the pasta in boiling salted water according to the package instructions.
  • Meanwhile, place a skillet over medium-high heat and add the butter. When the butter has melted, add the chiles, garlic, onion and jalapeno. Cook, stirring occasionally, for 3 minutes to start softening the onions. Add the cilantro, broth and wine. Turn up the heat and cook for 3 minutes until the sauce has boiled and reduced slightly.
  • Drain the pasta and stir it into the sauce. Add the cream, then the Monterey Jack. Stir to coat the pasta and add salt and pepper. When the cheese has melted into the sauce and everything is combined, serve with a sprinkle of cilantro.

SOUTHWEST FUSILLI WITH TOMATOES, GARLIC AND CHILIES



Southwest Fusilli with Tomatoes, Garlic and Chilies image

Categories     Garlic     Pasta     Tomato     Vegetable     Appetizer     Father's Day     Summer     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15

For tomatoes:
2 3/4 pounds plum tomatoes
For fresh tomato sauce:
1/3 cup olive oil
2 tablespoons plus 2 teaspoons minced garlic
2/3 cup chopped fresh cilantro
1/3 cup chopped red onion
2 tablespoons plus 2 teaspoons fresh lime juice
4 teaspoons minced serrano or jalapeño chilies
4 teaspoons tomato paste
2 3/4 teaspoons chili powder
For pasta:
12 ounces fusilli or other corkscrew pasta
1 1/3 cups (about 6 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro

Steps:

  • Prepare tomatoes:
  • Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
  • Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
  • Make fresh tomato sauce:
  • Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Make pasta:
  • Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.

FUSILLI AS MADE BY LADIES OF THE EVENING



Fusilli As Made by Ladies of the Evening image

Puttanesca sauce originated in Naples and derives its name from "ladies of the evening." The story goes that, between clients, the women of the evening in Naples would make this quick and delicious pasta dish. The easy procedure and simple ingredients-found in the cupboard, most likely-created a quick dish they could make without any major interruption of business. This dish was big on the Italian American restaurant scene in the seventies, I guess because it called for authentic Italian ingredients that were newly available then. Cured olives and cured capers are used a lot in southern Italy, to deliver a wallop of flavor with a small investment, and so this traditional dish continues today in Italian homes and restaurants across America.

Yield serves 6

Number Of Ingredients 11

1/2 teaspoon kosher salt, plus more for pasta pot
1 pound fusilli
6 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
5-ounce can Italian tuna in olive oil, drained
1 cup pitted olives, a mix of black oil-cured and green, halved
1/3 cup drained tiny capers in brine
1/4 cup chopped fresh Italian parsley
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta. When the sauce is about halfway done, stir the pasta into the boiling water.
  • Heat 1/4 cup of the olive oil in a large skillet over medium heat. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes. Add peperoncino, let toast a minute, then add the tomatoes. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir. Season with the 1/2 teaspoon salt. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes. Add the capers and parsley, and simmer a few minutes more.
  • When pasta is al dente, transfer the pasta to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Drizzle with the remaining 2 tablespoons olive oil, and toss again. Remove from heat, and toss with the grated cheese. Serve immediately.

FUSILLI WITH BACON, ONIONS, AND MUSHROOMS



Fusilli with Bacon, Onions, and Mushrooms image

No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces Parmesan cheese, finely grated (3/4 cup)

Steps:

  • While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
  • Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
  • When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
  • Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

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

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

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