Ingredients for Fusilli Four Color Pasta
- Extra Virgin Olive Oil
- Vidalia Onions
- Garlic Cloves
- Yellow Pepper
- Red Pepper
- Green Pepper
- Orange Bell Pepper
- Salt
- Balsamic Vinegar
- White Wine
- Fresh basil (optional, for garnish)
- Of Fresh Mint
- Fusilli
- Parmigiano Reggiano Cheese
- Lemon
- Black Olives
- Fresh Coarse Ground Black Pepper
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How to Make Fusilli Four Color Pasta
- Finely chop 1 medium red onion. Sauté in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.
- Add 1 red bell pepper (finely chopped), 1 yellow bell pepper (finely chopped), and 1 zucchini (diced) to the pan. Cook until tender-crisp, about 5-7 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute more.
- Add 1 (28 ounce) can crushed tomatoes, 1/4 cup balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Meanwhile, cook 1 pound fusilli pasta according to package directions.
- Once the sauce has thickened slightly, add the cooked pasta to the skillet and toss to coat.
- Serve immediately, garnished with fresh basil (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
31g
Fat
13g
Carbs
26g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Lunch Pasta Vegetables Caribbean Easy Central American Potluck Dinner Party Holiday Event Vegetarian Dietary Low Cholesterol Low Saturated Fat Stir Fry Healthy 2 Low In Something Pasta Rice And Grains To Go 3 Steps Or Less Technique
