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Fusilli With Peppers And Onions

Healthy.Eater's picture
  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
  Flour 2 Tablespoon
  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.

Recipe Summary

Main Dish

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Fusilli With Peppers And Onions Recipe