PASTA FUSILLI RECIPE RECIPES

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FUSILLI PASTA, RECIPE PETITCHEF - ALL RECIPES ARE ON PETITCHEF



Fusilli pasta, Recipe Petitchef - All recipes are on Petitchef image

This is one type of pasta in whole wheat variety comes in a shape of a short corkscrew shaped. One of the easiest meal very light and fresh with great flavors! It is super quick and easy to make and perfect for weekends! The combo of garlic, spinach and tomato tastes amazing. You can make more colorful adding kalamata olives, red/yellow capsicum and fresh beans.

Provided by desimejwani

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 8

Fusilli pasta - 2 cups
Garlic - 2 to 3 flakes
Spinach - 3 cups ( roughly chopped)
Tomato - 2 no. (big)
Parmesan cheese grated - 1/2 cup
Salt to taste
Fresh Grounded pepper - 3 tsp
Red pepper Flakes - 1 tsp

Steps:

  • Take a big pan & boil the water with salt and then add fusilli pasta cook them until tender but still firm to bite. Drain in a colander and preserve the pasta water 1/4 cup.
  • Heat a butter in a medium flame add chopped garlic when it is little roast add washed chopped spinach and stir fry for 2 minutes and then add tomatoes.
  • Add cooked pasta and preserved pasta water and toss. Add Parmesan cheese and grounded pepper, red pepper flakes and cook it all comes out as nice thick sauce format.
  • Serve: Serve yummy delicious hot pasta immediately.

FUSILLI PASTA WITH SPINACH, TOMATO, AND BACON | SOUTHERN ...



Fusilli Pasta with Spinach, Tomato, and Bacon | Southern ... image

If your favorite part of a lasagna or baked ziti is the golden crunchy edges, you'll love this sheet pan pasta. Made with a cheesy Alfredo sauce, bacon, tomatoes, spinach, and a touch of lemon zest for brightness, it gets super crisp and brown on top because it bakes in a sheet pan. Before the pasta goes into the oven, the bacon is cooked on the same sheet pan, for less cleanup, plus added flavor from the drippings.

Provided by Paige Grandjean

Categories     Pasta

Total Time 1 hours 5 minutes

Yield Serves 4

Number Of Ingredients 9

6 thick-cut bacon slices
12 ounces uncooked fusilli pasta
4 cups baby spinach, roughly chopped (4 oz.)
1 (15-oz.) container refrigerated Alfredo sauce (such as Buitoni Alfredo Sauce)
1 cup cherry tomatoes, halved
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest (from 1 lemon)
6 ounces pre-shredded Italian six-cheese blend (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350°F. Place bacon on a wire rack set in a 10- x 15-inch rimmed baking sheet lined with aluminum foil. Bake in oven until bacon is crispy, 25 to 30 minutes. Roughly chop; set aside. Reserve bacon drippings in pan; remove wire rack.
  • Increase oven temperature to 425°F. Cook pasta to al dente according to package directions. Drain, reserving 1/2 cup cooking water. Return hot pasta to pot. Add spinach and reserved cooking water to pasta; stir until wilted, 1 to 2 minutes. Add Alfredo sauce, tomatoes, mustard, lemon zest, and bacon; stir to combine.
  • Spread pasta mixture in an even layer in reserved drippings in rimmed baking sheet. Sprinkle with cheese. Bake at 425°F until it's melted and golden brown in spots, about 15 minutes. Garnish with parsley.

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