Fusilli With Toasted Garlic Breadcrumbs Recipes

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FUSILLI WITH GARLICKY BROCCOLI



Fusilli with Garlicky Broccoli image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound fusilli pasta
2 pounds broccoli, stems removed and heads trimmed into florets
2 pounds broccoli, stems removed and heads trimmed into florets
1/3 cup extra-virgin olive oil
15 to 20 cloves garlic, finely minced
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
  • Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
  • Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS



Creamy Fusilli with Carrots, Peas and Breadcrumbs image

This pasta has such a beautiful, creamy and crunchy texture, and a very rustic, earthy flavor. Even though it's full of carrots and peas, my friends used to beg my mom to make this dish when they came for dinner--even back in elementary school!

Provided by Danielle Sepsy

Categories     main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup seasoned breadcrumbs
1/2 cup finely chopped shallots
1 small clove garlic, minced
1 cup frozen peas, thawed
3/4 cup chicken stock or low-sodium chicken broth
1 1/4 cups finely grated carrots (see Cook's Note)
1/4 cup heavy cream
1/2 pound fusilli (see Cook's Note)
3 to 4 tablespoons minced mint leaves
Freshly grated Parmigiano-Reggiano, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
  • Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
  • Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
  • Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

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

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

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