Mexican Fusilli

Let the pasta cook while you whip up a speedy sauce. This Mexican-inspired dish can be done in a mere 30 minutes!

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  • prep time 15 min
  • total time 30 min
  • ingredients 11
  • servings 4
Recipe by Cheri Liefeld
September 24, 2012
 

Ingredients

8
oz uncooked fusilli or penne pasta
1
tablespoon butter
1
tablespoon olive oil
1
jalapeño chile, seeded, finely chopped
2
cloves garlic, finely chopped
2
cans (14.5 oz each) Muir Glen™ organic diced red and yellow tomatoes, undrained
1
yellow bell pepper, seeded, chopped
1
teaspoon salt
1/2
teaspoon black pepper
1/2
cup fresh cilantro, finely chopped
Freshly grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook and drain pasta as directed on package.
  • 2 In heavy 10-inch skillet, heat butter and oil over medium heat. Add chile and garlic; cook 30 seconds. Add tomatoes and bell pepper; cook 3 minutes.
  • 3 Add cooked pasta, salt, pepper and cilantro; toss well. Top with cheese.
  • 1 Cook and drain pasta as directed on package.
  • 2 In heavy 10-inch skillet, heat butter and oil over medium heat. Add chile and garlic; cook 30 seconds. Add tomatoes and bell pepper; cook 3 minutes.
  • 3 Add cooked pasta, salt, pepper and cilantro; toss well. Top with cheese.

Tips

Expert Tips

If you would like more spice, add 1/2 teaspoon crushed red pepper flakes.

Remove the ribs of the jalapeño chile when you remove seeds to reduce the heat.

If desired, reserve about 1/4 cup of the pasta cooking water when draining, and stir some in when tossing the pasta if more liquid is needed.

Nutritional information

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No nutrition information available for this recipe
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