Summer Garden Harvest Fusilli the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|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|
|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|
- 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.
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