TLC Cooking "Summer Garden Harvest Fusilli"

Summer Garden Harvest Fusilli

YIELD Makes 6 to 8 servings
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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:

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.
Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.

This recipe appears in: Vegetarian

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