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Fusilli Four Color Pasta

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Ingredients

Adjust Servings:
2 tablespoons extra virgin olive oil
1 1 walla walla onions or 1 other sweet onion, sliced
2 garlic cloves, chopped
1 yellow pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
1 orange bell pepper, sliced
1 teaspoon salt
1 tablespoon balsamic vinegar
1/2 cup white wine or 1/2 cup chicken stock
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
3/4 lb fusilli, cooked
1/3 cup parmigiano-reggiano cheese, grated
1 lemon, zest of

Nutritional information

515
Calories
114 g
Calories From Fat
12.7 g
Total Fat
2.7 g
Saturated Fat
4.8 mg
Cholesterol
871.3 mg
Sodium
79.8g
Carbs
7 g
Dietary Fiber
8 g
Sugars
16 g
Protein
343 g
Serving Size

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Fusilli Four Color Pasta

Features:
    Cuisine:

    This really looks good and tastes the same way.. The balsamic vinegar gives it that lovely tang

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Fusilli Four Color Pasta,This really looks good and tastes the same way.. The balsamic vinegar gives it that lovely tang,We enjoyed this so much. The kids don’t care for olives, and I happened to have some tenderloin tips in the freezer, so I made a major substitution, and made it a main meal. I also added a sprinkling of red pepper flakes for some heat. Boy was it yummy. Thanks so much for sharing this winner, Bergy.


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    Steps

    1
    Done

    Cook the Onion First and Then Add the Other Ingredients So They Are Cooked but Still Crisp.

    2
    Done

    Mix All the Ingredients Together in a Skillet (except the Pasta) Heat to Hot.

    3
    Done

    Mix With the Cooked Pasta, Good Good.

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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