Mexican Fusilli

  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
Mexican Fusilli

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

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  • 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.

Notes









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

Nutrition Information

No nutrition information available for this recipe

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