INGREDIENTS
2
tablespoons olive oil
1
onion, chopped
1
yellow bell pepper, diced
1
red bell pepper, diced
1
green bell pepper, diced
8
ounces mushrooms, sliced
4
green onions, chopped
4
cloves garlic, minced
1/4
teaspoon red pepper flakes
2
cans (about 14 ounces each) diced tomatoes, undrained
1/2
cup chopped fresh basil
or 2 teaspoons dried basil
1
teaspoon salt
1/2
teaspoon black pepper
1
pound fusilli, cooked and drained
2
tablespoons chopped fresh parsley
PREPARATION:
- Heat olive oil in large skillet over medium-high heat until hot. Add onion and bell peppers; cook and stir 3 minutes. Add mushrooms; cook and stir 2 minutes. Add green onions, garlic and red pepper flakes; cook and stir 2 minutes. Add tomatoes; cook and stir 5 minutes. Add basil, salt and black pepper; stir well.
- Combine sauce with fusilli in large bowl; stir gently. Sprinkle parsley over top.
This recipe appears in:
Italian
