Fusilli with Mixed Vegetable Sauce

Fusilli with Mixed Vegetable Sauce

1 Review
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 onion, very finely chopped
  • 3 large cloves garlic, very finely chopped
  • 1 ounce pancetta, (Italian bacon) or country ham, very finely chopped
  • 8 ounces eggplant, cut into ¼-inch dice ( ½ small eggplant)
  • 1 red bell pepper, cored, seeded and cut into ¼-inch dice
  • 8 ounces zucchini, cut into ¼-inch dice
  • Salt, to taste
  • 2 pounds ripe plum tomatoes, peeled, seeded and diced (about 12 tomatoes, see Tip)
  • ¼ teaspoon crushed red pepper, or to taste
  • ½ cup water
  • Freshly ground pepper, to taste
  • 1 pound whole-wheat fusilli
  • 2 ounces freshly grated pecorino romano cheese, ( ⅔ cup)


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  • Ready In

  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.
  2. 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.
  3. 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.
  • Tip: To peel and seed tomatoes: 1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom. 2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes. 3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing. 4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Nutrition information

  • Per serving: 378 calories; 6 g fat(3 g sat); 11 g fiber; 68 g carbohydrates; 14 g protein; 53 mcg folate; 13 mg cholesterol; 8 g sugars; 0 g added sugars; 1,997 IU vitamin A; 56 mg vitamin C; 34 mg calcium; 1 mg iron; 342 mg sodium; 621 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (40% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 3 vegetable, 1 fat

Reviews 1

February 09, 2011
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By: food
Labor intensive, but very good This recipe was great. I made a double batch of the sauce portion, and I'm glad, because there was a LOT of chopping involved. However, now we've got some in the freezer for a quick meal later. Peeling, seeding and chopping the tomatoes was the longest (and messiest) part of prep. When I do this again, I may just put them through a food mill to save on time. I could not find whole wheat fusilli, so I used whole wheat rotini instead. The brand I used was Hodgson Mills. The cooking time on the package was 10-12 minutes. Having never cooked it before, I went with the lower time, but the pasta was already overcooked. It was still good, but the pasta pretty much fell apart as I mixed it into the sauce. Next time I will keep a closer eye on it and check the texture sooner. We made a side salad with Parmesan vinaigrette dressing to go with this, and I don't know if that filled us up, but four of us did not make it halfway through the six serving batch. Lots of leftovers for lunch!
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