Advertisement

Fusilli with Mixed Vegetable Sauce

September/October 1995

No votes yet

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.


Fusilli with Mixed Vegetable Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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)

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.

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.

Nutrition

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

Recipe Categories

Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Summer
Fall
Type of Dish
Main dish, meat
Pasta
Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
High potassium
Ease of Preparation
Easy
Total Time
45 minutes or less

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner