Veggie Fusilli Pasta
Pasta has existed since the days of the Roman Empire. Low in fat and abundant in folic acid, iron and numerous B-vitamins, makes it an ideal food as a part of healthy diet. Also has a low GI- glycemic index (food that is digested very slowly), it provides a slow release of energy without spiking blood sugar levels. These days more nutritionally enhanced varieties such as whole wheat, whole grain, pasta fortified with omega 3 fatty acids and additional fiber have hit the market.
From hearty lasagna to delicate pasta salad, recipe choices are endless just like their numerous shapes. There are as many as 200 different pasta shapes and about three times as many names for them! New shapes are being designed - and named - all the time and the same shape may be called by a different name in different regions of Italy. So tonight make hearty pasta with vegetables, a healthy meal that your whole family will love. .
Fusilli is long, spiraled shaped pasta can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. I made this pasta today for lunch and served it with garlic bread.
Ingredients:
- ½ pound spiral pasta
- 2 garlic cloves minced
- Olive oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 1 large onion, diced
- 1 cup bite-size broccoli florets
- 1 cup grape tomatoes
- 2 tbsp red wine vinegar
- 1/2 cup vegetable broth
- 1/2 cup prepared pesto
- 1 cup baby spinach leaves
- Freshly grated Parmesan (for garnish)
Method:
- Bring a large pot of water to boil and prepare pasta according to package directions. Heat the oil in a large sauté pan over medium-high heat. Cook garlic until soft, about 1 minute.
- Add mushrooms, red bell pepper and onions and cook for about five minutes or until mushrooms become red-brown on both sides.
- Add broccoli, tomatoes and broth, and then stir in pesto. Bring to a simmer and then add spinach and cooked pasta.
- Transfer to serving bowl and sprinkle with fresh Parmesan. Serve with your favorite bread.
