Colorful Pepper Fusilli the Editors of Publications International, Ltd.
Colorful Pepper Fusilli
Makes 6 servings
|2||tablespoons olive oil|
|1||yellow bell pepper, diced|
|1||red bell pepper, diced|
|1||green bell pepper, diced|
|8||ounces mushrooms, sliced|
|4||green onions, chopped|
|4||cloves garlic, minced|
|1/4||teaspoon red pepper flakes|
|2||cans (about 14 ounces each) diced tomatoes, undrained|
|1/2||cup chopped fresh basil or 2 teaspoons dried basil|
|1/2||teaspoon black pepper|
|1||pound fusilli, cooked and drained|
|2||tablespoons chopped fresh parsley|
- Heat olive oil in large skillet over medium-high heat until hot. Add onion and bell peppers; cook and stir 3 minutes. Add mushrooms; cook and stir 2 minutes. Add green onions, garlic and red pepper flakes; cook and stir 2 minutes. Add tomatoes; cook and stir 5 minutes. Add basil, salt and black pepper; stir well.
- Combine sauce with fusilli in large bowl; stir gently. Sprinkle parsley over top.
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