Colorful Pepper Fusilli

Colorful Pepper Fusilli

Colorful Pepper Fusilli


Makes 6 servings


2 tablespoons olive oil
1 onion, chopped
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 teaspoon salt
1/2 teaspoon black pepper
1 pound fusilli, cooked and drained
2 tablespoons chopped fresh parsley


  1. 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.
  2. Combine sauce with fusilli in large bowl; stir gently. Sprinkle parsley over top.

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