Best Corkscrew Pasta With Tomatoes And Basil Recipes

Summer Corkscrew Pasta image

Provided by MsBindy

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb corkscrew macaroni
8 -10 tiny zucchini (or 2 medium zucchini)
3 garlic cloves, minced
1/3 cup pine nuts
2 tablespoons olive oil
3 large tomatoes, cut into 1/2 inch cubes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
ground black pepper
freshly grated parmesan cheese

Steps:

Cook pasta according to package directions.
Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
When pasta is el dente, drain it and add to the serving bowl.
Toss everything and serve immediately.
Sprinkle with Parmesan if desired.

Nutrition Facts : Calories 838.5, Fat 33.3, SaturatedFat 8.5, Cholesterol 33.2, Sodium 318.2, Carbohydrate 107.7, Fiber 10.3, Sugar 13.5, Protein 32

Sicilian Fusilli image

Provided by Betty Crocker Kitchens

Categories Entree

Time 23m

Yield 6

Number Of Ingredients 10

1 package (16 ounces) tricolor corkscrew (fusilli) pasta
1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne strips carrots (4 medium)
1 medium yellow bell pepper, cut into 2-inch strips
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 can (15 ounces) tomato sauce (any flavor)
1 can (14 ounces) artichoke hearts, drained and cut into fourths
1/2 cup grated Parmesan cheese or shredded farmer cheese

Steps:

Cook pasta as directed on package; drain.
Heat oil in 10-inch skillet over medium-high heat.
Cook basil, pepper, carrots and bell pepper in oil about 3 minutes, stirring occasionally, until carrots are crisp-tender. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 465, Carbohydrate 93 g, Cholesterol 5 mg, Fiber 13 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg