** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
As ingraned in its name this is a classic Italian meal. Goes well with a glass of red wine. You can use fusillis, which is Italian for 'little spindles, of any variety or color. It takes ten to fifteen minutes to prepare. Try it and enjoy it.
1. Cut the mushrooms and dried tomatoes into julienne strips.
2. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).
3. Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree.
4. Add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much).
Add the puree.
5. Press the garlic and stir in, and grind in some black pepper.
6. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).
Salt to taste.
7. Toss over about 10 oz.
cooked fusilli.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 66% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, Sulfites, Garlic, Olive Oil allergies.