See Also: Summer Garden Harvest Fusilli(recipes)
Grilled Summer Garden Tostadas(recipes)
Summer Palace, an Imperial Garden in Beijing(tourism)
Fusilli con le noci (fusilli with walnuts)(recipes)
Individual summer puddings with summer berries(recipes)
fusilli(dictionary)
Fusilli(recipes)
Santa Fe Fusilli(recipes)
Fusilli Pizzaiolo(recipes)
Colorful Pepper Fusilli(recipes)

Summer Garden Harvest Fusilli (recipes)




Yield: Makes 6 to 8 servings



Ingredients:



1/4cup olive oil

8ounces mushrooms, trimmed and sliced

1red bell pepper, diced

1green bell pepper, diced

1yellow bell pepper, diced

3shallots, chopped

10green onions, chopped

1large onion, chopped

8cloves garlic, minced

1/4teaspoon red pepper flakes

4cups chopped seeded tomatoes

1/2cup chopped fresh basil

2tablespoons chopped fresh oregano

Salt and black pepper

1package (16 ounces) fusilli, cooked according to package directions and drained









Preparation:





1.Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic and red pepper flakes until lightly browned. Add tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Stir in basil and oregano. Season to taste with salt and black pepper.2.Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.