Fusilli with Mixed Vegetable Sauce

September/October 1995

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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

1 Review for Fusilli with Mixed Vegetable Sauce

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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