Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Appetizers : Mixed Vegetable Fusilli

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Mixed Vegetable Fusilli

Contributed by: News Canada

An Emily Richards Recipe (NC) - This simple pasta dish was my primo piatto, or first course while in Sorrento, Italy; a beautiful town where you can look across the bay and see the island of Capri. Small portions are perfect for a first course but this has enough vegetables to satisfy your family for a full dinner.

Mixed Vegetable Fusilli
For more recipe ideas go to www.wholegrainpasta.ca.

Ingredients:

  • 1 small eggplant (about 8 oz/250 g)
  • 2 small zucchini (about 12 oz/375 g total)
  • 2 tbsp (25 mL) extra virgin olive oil
  • 1 cup (250 mL) vegetable stock
  • 4 plum tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and freshly ground black pepper
  • 1 box (375 g) Catelli Healthy Harvest Fusilli Pasta
  • 1/4 cup (50 mL) freshly grated Parmigiano-Reggiano cheese

Directions:

Slice eggplant into thin slices; stack and cut into matchstick size pieces. Cut zucchini into matchstick-size pieces.

In a large non-stick skillet, heat oil over medium-high heat. Add eggplant and cook, stirring, for about 6 minutes or until beginning to turn golden. Add stock and bring to a boil. Add zucchini, tomatoes and garlic; cook, stirring, for about 10 minutes or until zucchini and eggplant are tender but firm and sauce is slightly thickened. Add salt and pepper.

Meanwhile, in large pot of boiling salted water, cook fusilli for about 10 minutes or until al dente (tender but firm to the bite). Drain and return to the pot. Add sauce and cheese; toss to coat.

Variation: Try using carrots, broccoli, cherry tomatoes or other favourite vegetables to make up your own vegetable creation.

Additional recipe ideas are available online at www.wholegrainpasta.com.

Serving Size: Makes 4 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic