Like HowStuffWorks on Facebook!

Summer Garden Harvest Fusilli


Yield

Makes 6 to 8 servings

Ingredients

1/4 cup olive oil
8 ounces mushrooms, trimmed and sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 shallots, chopped
10 green onions, chopped
1 large onion, chopped
8 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 cups chopped seeded tomatoes
1/2 cup chopped fresh basil
2 tablespoons chopped fresh oregano
Salt and black pepper
1 package (16 ounces) fusilli, cooked according to package directions and drained

Preparation

  1. Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic and red pepper flakes until lightly browned. Add tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Stir in basil and oregano. Season to taste with salt and black pepper.
  2. Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.

Check out more recipes for Vegetarian



More to Explore