Fusilli With Peppers And Onions
|Olive oil||2 Tablespoon|
|Yellow onions||3 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Sweet green peppers||2 Large, cored, seeded, and thinly sliced lengthwise|
|Minced fresh basil/2 teaspoons dried basil, crumbled||2 Tablespoon|
|Dried thyme||1 Teaspoon, crumbled|
|Chicken stock/Vegetable stock / low-sodium chicken broth||2 Cup (32 tbs)|
|Salt||1⁄2 Teaspoon (To Taste)|
|Black pepper||1⁄4 Teaspoon|
|Fusilli/Corkscrew pasta / twists||1 Pound|
1 In a 12 inch non stick skillet, heat 1 tablespoon of the I oil over moderate heat.
Add the onions and saute for 5 minutes or until softened.
Reduce the heat to moderately low, add the garlic, green peppers, basil, and thyme, and cook, stirring occasionally, for 1 5 minutes or until soft.
2 In a small saucepan, heat the remaining tablespoon of oil over moderate heat.
Stir in the flour and cook for 30 seconds.
Gradually add the stockand bring to a boil.
Cook, stirring constantly, for 5 minutes or until smooth and thickened.
Stir in the salt and black pepper.
3 Meanwhile, bring a stock pot of unsalted water to a boil.
Add the fusilli and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a warm serving bowl.
Stir the sauce into the cooked vegetables and toss the mixture with the hot cooked pasta.