Fusilli With Roasted Red Peppers Feta And Herb Dressing Recipes

FUSILLI WITH ROASTED VEGETABLES

Fusilli With Roasted Vegetables image

Make and share this Fusilli With Roasted Vegetables recipe from Food.com.

Provided by Patchwork Dragon

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 red bell peppers, seeded and cut into strips
4 plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)
2 red onions, sliced
1 medium zucchini, halved lengthways and sliced
3 garlic cloves, quartered
1 teaspoon thyme
3/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 teaspoon olive oil
1 1/2 cups fusilli (I used Penne)
1/4 cup shredded basil
2 tablespoons grated parmesan cheese

Steps:

Preeheat oven to 400°F.
In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.

Nutrition Facts : Calories 113.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 2.2, Sodium 49.8, Carbohydrate 14.5, Fiber 3.5, Sugar 7.4, Protein 3.5

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

FUSILLI WITH ROASTED RED PEPPER SAUCE

Fusilli With Roasted Red Pepper Sauce image

This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!

Provided by dicentra

Categories Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) jar roasted red peppers, drained
1/4 cup red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons fresh parsley, chopped
8 ounces fusilli or 8 ounces spaghetti

Steps:

In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.

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