Sicilian Fusilli Recipes

SICILIAN FUSILLI

Sicilian Fusilli image

It's fun pasta and it's fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 23m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (16 ounces) tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots (4 medium)
1 medium yellow bell pepper, cut into 2-inch strips
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 can (15 ounces) tomato sauce (any flavor)
1 can (14 ounces) artichoke hearts, drained and cut into fourths
1/2 cup grated Parmesan cheese or shredded farmer cheese

Steps:

Cook pasta as directed on package; drain.
Heat oil in 10-inch skillet over medium-high heat.
Cook basil, pepper, carrots and bell pepper in oil about 3 minutes, stirring occasionally, until carrots are crisp-tender. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 465, Carbohydrate 93 g, Cholesterol 5 mg, Fiber 13 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg

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

Ingredients

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.

SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI

Sicilian aubergine, pine nut & raisin fusilli image

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Provided by Thomasina Miers

Categories Dinner, Main course, Pasta

Time 55m

Number Of Ingredients 15

Ingredients

4-5 tbsp olive oil
1 medium red onion , finely sliced
2 garlic cloves , finely sliced
1 small dried red chilli , chopped
handful oregano or marjoram, roughly chopped
2 medium aubergines , diced into 2.5cm/1in cubes
50g raisins
4 large tomatoes , chopped
2 tsp tomato purée
2 tbsp baby capers , rinsed, drained and roughly chopped
2-3 tbsp good quality red wine vinegar
400g fusilli
small handful mint , roughly chopped
50g pine nuts , toasted
aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

Steps:

In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.56 milligram of sodium

SICILIAN FUSILLI

Sicilian Fusilli image

It's fun pasta and it's fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 23m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots
1 medium yellow bell pepper, cut into 2-inch strips
1 (15 ounce) can cannellini or kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce with tomato bits
1 (14 ounce) can artichoke hearts, drained and cut into fourths
½ cup grated Parmesan cheese, or shredded farmer cheese

Steps:

Cook pasta as directed on package; drain.
Heat oil in 10-inch skillet over medium-high heat.
Cook basil, pepper, carrots and bell pepper in oil about 3 minutes, stirring occasionally, until carrots are crisp-tender. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 83 g, Cholesterol 5.9 mg, Fat 5.8 g, Fiber 11.5 g, Protein 20 g, SaturatedFat 1.7 g, Sodium 1049.4 mg, Sugar 7.3 g

SICILIAN FUSILLI

Sicilian Fusilli image

It's fun pasta and it's fast! Have fun eating twisty-twirly pasta with vegetables in a quick and flavorful tomato sauce.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 23m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots
1 medium yellow bell pepper, cut into 2-inch strips
1 (15 ounce) can cannellini or kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce with tomato bits
1 (14 ounce) can artichoke hearts, drained and cut into fourths
½ cup grated Parmesan cheese, or shredded farmer cheese

Steps:

Cook pasta as directed on package; drain.
Heat oil in 10-inch skillet over medium-high heat.
Cook basil, pepper, carrots and bell pepper in oil about 3 minutes, stirring occasionally, until carrots are crisp-tender. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 83 g, Cholesterol 5.9 mg, Fat 5.8 g, Fiber 11.5 g, Protein 20 g, SaturatedFat 1.7 g, Sodium 1049.4 mg, Sugar 7.3 g

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