Best Chunky Vegetables With Fusilli Recipes

ROASTED VEGGIE PASTA WITH FETA

Roasted Veggie Pasta with Feta image

This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.

Provided by This Healthy Table

Time 25m

Number Of Ingredients 11

Ingredients

1 pound fusilli (or other chunky pasta)
6 ounce block of feta
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into 1/2 in pieces
1 orange bell pepper, diced into 1/2 in pieces
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of freshly squeezed lemon juice
2 cups fresh baby arugula

Steps:

Preheat oven to 400 degrees F.
Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
Bake in the oven for 15 minutes or until the tomatoes have burst.
Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
Serve immediately or save in the refrigerator for up to 4 days.

Nutrition Facts : Calories 263 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 972 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

FUSILLI WITH ROASTED VEGETABLES

Fusilli With Roasted Vegetables image

Make and share this Fusilli With Roasted Vegetables recipe from Food.com.

Provided by Patchwork Dragon

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 red bell peppers, seeded and cut into strips
4 plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)
2 red onions, sliced
1 medium zucchini, halved lengthways and sliced
3 garlic cloves, quartered
1 teaspoon thyme
3/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 teaspoon olive oil
1 1/2 cups fusilli (I used Penne)
1/4 cup shredded basil
2 tablespoons grated parmesan cheese

Steps:

Preeheat oven to 400°F.
In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.

Nutrition Facts : Calories 113.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 2.2, Sodium 49.8, Carbohydrate 14.5, Fiber 3.5, Sugar 7.4, Protein 3.5

CHUNKY VEGETABLES WITH FUSILLI

Chunky Vegetables with Fusilli image

Party on, pasta! Festive fusilli, tossed with roma (plum) tomatoes, garlic, chili peppers, olives and herbs, makes a dish just right for a casual get-together.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (16 oz) fusilli pasta
1/4 cup olive or vegetable oil
1 tablespoon capers
3 cloves garlic, finely chopped
2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, chopped
1/2 cup sliced imported Italian black olives
1/2 cup sliced green olives
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
Freshly ground pepper

Steps:

In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

Nutrition Facts : Calories 435, Carbohydrate 73 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg