- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Main Dishes >
- Vegetarian
Summer Garden Harvest Fusilli
Browse the recipe Summer Garden Harvest Fusilli
YIELD Makes 6 to 8 servings
See Cooking Videos
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