This Fusilli Primavera is the perfect meal for warm spring evenings. The creamy parmesan cheese and fresh vegetables combine for a savory and comforting dish. The addition of oregano and of course, the zinfandel, heighten the flavors and brings out the best in every bite. The healthiness and alluring aromas of garlic and tomatoes draw you in, making this a truly unique and mouthwatering dish!
– 3 tablespoons of olive oil
– 2 tablespoons of minced garlic
– 2½ cups (12 ounces) of fusilli pasta
– 1 onion, diced
– 2 tablespoons of dried oregano
– 2 large red bell peppers, thinly sliced
– 1 cup of peas
– 2 large tomatoes, diced
– 4 ounces of sliced mushrooms
– Salt and pepper, to taste
– ½ cup of Parmesan cheese
– 2 tablespoons of fresh parsley, chopped
1. Bring a pot of salted water to a boil. Add fusilli and cook for 8-10 minutes, or until al dente.
2. Strain and put the pasta in a large bowl.
3. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
4. Stir in onions, oregano, bell peppers, and mushrooms. Sauté for 3-4 minutes, or until vegetables are tender.
5. Stir in the peas and remove from heat.
6. Transfer the vegetables to the large bowl with the cooked fusilli. Add salt and pepper to taste, and mix it all together.
7. Heat the remaining olive oil in the skillet. Add tomatoes and cook for 3 minutes.
8. Add the tomato mixture to the fusilli and vegetables, and mix it all together.
9. Sprinkle the Parmesan cheese and parsley over the top and stir until it’s all combined.
Calories: 279 kcal
Zinfandel would be the perfect wine to pair perfectly with this Fusilli Primavera, allowing the sweet and spicy characteristics of the dish to come out in full flavor.
The History of Fusilli Primavera
Fusilli Primavera is an Italian pasta dish traditionally composed of fusilli, vegetables, and light, creamy sauce. It is sometimes referred to as ‘Fusilli Prima Vera’, ‘Fusilli with vegetables’ or ‘Fusilli alla Prima Verde’. The origin of this dish is disputed, but its roots can most likely be traced to the U.S. in the 1970s, when dishes made with fresh vegetables, herbs and olive oil became popular as Americans became more health-conscious. Since then, it has become a staple of Italian cuisine and is a versatile meal idea that can be adapted to many different tastes.
Where Fusilli Primavera is Popular
Fusilli Primavera is a popular pasta dish in the United States and many Canadians. It’s been included in the dinner menu of many restaurants, frozen dinners, and in boxed mixes. It is also popular in other countries, often being served as a main course in both Italian-American and Italian restaurants.
Ingredients that can be Substituted
In terms of ingredients, Fusilli Primavera can be adapted to include everything from fresh herbs to grilled chicken and shrimp. Some recipes call for an alfredo sauce to replace the creaminess of the traditional sauce. Other ingredients that can be substituted include turkey bacon, diced tomatoes, peas, and asparagus.
Fusilli Primavera can also be made with pasta other than fusilli, such as farfalle and penne. It is also one of the few pasta dishes that can be served both hot and cold. Some cooks believe that adding a lemon zest gives the dish an added zing. Additionally, some home cooks like to add a sprinkle of Parmesan cheese to make their Fusilli Primavera even more flavorful.
Fusilli Primavera is a classic meal that has been popular for years. Its ingredients can easily be substituted depending on what’s available in the kitchen or in the market. However, no matter the ingredients, the result is always an Italian classic.