Fusilliwithgarbanzobeans Recipes

FUSILLI WITH GARBANZO BEANS

Steps:

• Cook pasta as label directs.
• Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
• Add onion and cook, covered for 5 minutes, stirring often.
• Stir in garlic and oregano and cook for 30 seconds.
• Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
• When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
• Drain pasta; return to saucepot.
• Add spinach, bean mixture and reserved cooking water; toss gently to combine.
• Notes: I usually use the large corkscrew pasta istead of fusilli.
• Actually, I've made it with several kinds of pasta--whatever I have on hand.
• Even egg noodles worked fine.
• Strangely, fusilli was my least favorite pasta to make this with.
• Also, I use the chopped garlic that comes in a jar.
• And thawed, frozen spinach works fine--you'll need much less of the reserved water.

FUSILLI WITH PESTO AND GREEN BEANS

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

FUSILLI WITH BROCCOLINI AND BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
• Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.

FUSILLI WITH COLLARDS, BACON, AND GARLIC

Steps:

• In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

FUSILLI WITH BROCCOLI AND ANCHOVIES

Steps:

• Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
• Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
• Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
• Bring water in pot back to a boil and add fusilli.
• While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
• Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
• Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

CHUNKY VEGETABLES WITH FUSILLI

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.

FUSILLI WITH ROASTED VEGETABLES

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.

WHITE BEANS AND FUSILLI

Steps:

• Bring a large pot of salted water to boil for the pasta. Meanwhile, warm the olive oil over medium heat. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted. Add the beans and rosemary and saute for one minute. Add the chicken broth, salt and pepper and simmer for 5 minutes. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
• Boil fusilli until tender and drain. Toss the pasta with the warm beans. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.

FUSILLI ALL'AMATRICIANA

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
• Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.

BBQ FUSILLI PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and brown sugar until evenly combined.
• In a medium bowl, toss the warm pasta with the avocado oil and half of the spice mixture, stirring to coat evenly.
• Preheat the air fryer to 390˚F (200°F) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
• Serve the pasta chips with French onion dip.
• Enjoy!

FUSILLI WITH SHELL BEANS AND SAUSAGE

Steps:

• Place bay leaves and peppercorns in a piece of cheesecloth, tie with a piece of kitchen twine, and place in a medium saucepan; add the beans, onion, and salt. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until beans are just tender, 15 to 20 minutes. Remove from heat, and let beans stand in the liquid until cool. Drain, reserving liquid. Set aside. Discard cheesecloth and onion.
• Bring a large pot of salted water to a boil for pasta. Pour olive oil into a large skillet, and place over medium-high heat. Add the sausages, and cook, stirring with a wooden spoon to break up the large pieces, until well browned, 8 to 10 minutes. Add the leeks, garlic, and thyme; cook, stirring frequently, until softened, about 4 minutes. Reduce heat to low; add beans and 1 cup reserved cooking liquid. Bring to a simmer.
• Cook the pasta until al dente, about 9 minutes (meanwhile, cover the skillet with the sausage mixture, and keep at a low simmer). Drain in a colander, and transfer to the sausage-and-bean mixture. Add the parsley, season with salt and pepper, and toss to combine. Serve, topped with grated Parmesan cheese, if desired.

FUSILLI WITH BACON, ONIONS, AND MUSHROOMS

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.