Fusilli with Mixed Vegetable Sauce
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.
- 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 1/4-inch dice (1/2 small eggplant)
- 1 red bell pepper, cored, seeded and cut into1/4-inch dice
- 8 ounces zucchini, cut into 1/4-inch dice
- Salt, to taste
- 2 pounds ripe plum tomatoes, peeled, seeded and diced (about 12 tomatoes, see Tip)
- 1/4 teaspoon crushed red pepper, or to taste
- 1/2 cup water
- Freshly ground pepper, to taste
- 1 pound whole-wheat fusilli
- 2 ounces freshly grated pecorino romano cheese, (2/3 cup)
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 377 calories; 6 g fat (3 g sat, 1 g mono); 13 mg cholesterol; 69 g carbohydrates; 0 g added sugars; 14 g protein; 11 g fiber; 343 mg sodium; 626 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (40% dv), Potassium (18% dv).
Carbohydrate Servings: 4
Exchanges: 4 starch, 3 vegetable, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- September/October 1995