Fusilli with Roasted Peppers

Oxmoor House
6 (2-cup) servings.


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3 sweet red peppers
3 yellow peppers
1 pound fusilli (corkscrew pasta), uncooked
1/2 cup sliced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ounces basil- and tomato-flavored feta cheese, crumbled


Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500° for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.

Cut a slit in each pepper. Let cool 10 to 15 minutes. Reserve roasted pepper liquid, and set aside. Remove and discard seeds, membranes, and skins from peppers; cut peppers into thin strips. Set aside.

Cook pasta according to package directions, omitting salt and fat; drain. Combine reserved pepper liquid, pepper strips, pasta, basil, and next 4 ingredients in a large serving bowl; toss well. Sprinkle with feta cheese.

Created date

August 2009

Nutritional Information

Calories 384
Caloriesfromfat 19 %
Fat 8.2 g
Satfat 3.2 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 13.2 g
Carbohydrate 62.6 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 509 mg
Calcium 0.0 mg