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Mexican Fusilli

Mexican Fusilli
  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
Let the pasta cook while you whip up a speedy sauce. This Mexican-inspired dish can be done in a mere 30 minutes!
By Cheri Liefeld
Created 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

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.

  • 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.

No nutrition information available for this recipe
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