Summer Garden Harvest Fusilli


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
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


  1. 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.
  2. Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.



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