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20 minute dinner recipes

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Fusilli with Mixed Vegetable Sauce

http://www.eatingwell.com/recipes/fusilli_with_mixed_vegetable_sauce.html

From EatingWell:  September/October 1995

A fresh vegetable sauce, here full of eggplant, bell pepper, zucchini and tomatoes, is a nice alternative to everyday marinara sauce. We like the way the sauce slips into fusilli's corkscrew-like grooves.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft, about 10 minutes. Add pancetta (or ham) and cook, stirring, for 3 minutes, then add eggplant, bell peppers and zucchini. Season with salt. Cook, stirring, until the vegetables start to soften, about 3 minutes. Add tomatoes and crushed red pepper. Raise heat to medium-high and cook, stirring often, until the tomatoes collapse and begin to form a sauce, about 10 minutes. Pour in water, cover, reduce heat to maintain a bare simmer and cook until the vegetables are tender, about 10 minutes. Check occasionally, adding a little more water if needed to achieve a saucelike consistency. Taste and season with salt and pepper.
  2. Meanwhile, cook fusilli in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the sauce and cheese and toss well. Serve immediately on warm plates.

Nutrition

Per serving : 377 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 13 mg Cholesterol; 69 g Carbohydrates; 14 g Protein; 11 g Fiber; 343 mg Sodium; 626 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 3 vegetable, 1 fat

Tips & Notes