Fusilliwithnocookfreshtomatomozzarellasauce Recipes

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

VEGETARIAN FUSILLI

Steps:

• In a large saucepan melt the butter and add onions, garlic, carrots& celery.
• cook for 5 minutes.
• Add mushrooms, zucchini& red pepper, cook 5 minutes.
• Stir in the flour, mustard, thyme salt& Pepper.
• Cook for 2 minutes stirring.
• Gradually stir in the milk and stock.
• Bring to a simmer, stirring until thickened about 5 minutes.
• Add Chick peas and fusilli, adjust seasoning.
• Put in a 13x9 oven proof dish.
• You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it.
• Toss together the cheese, bread crumbs and parsley.
• Put on top of casserole.
• Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.