Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Quattro Stagioni Fusilli




Source of Recipe


Grazie Ristorante - Chef Joe Brancatella


List of Ingredients




3/4 lb (375 g) fusilli pasta boiling water with salt
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
1 sweet red or green pepper, seeded, chopped
2 small zucchini, diagonally sliced
2 cups sliced mushrooms
1 1/2 cups sliced bite-size broccoli florets
1 cup diced drained, canned plum tomatoes
1 cup chicken stock
1 cup whipping (35 per cent) cream
1/2 tsp hot pepper flakes
freshly grated nutmeg
salt and pepper
freshly grated Asiago or parmesan cheese


Recipe



In a large pot of boiling, salted water, cook fusilli just until tender. Drain but do not rinse.

Meanwhile, heat butter and oil in a large skillet over medium heat. Add onion and sweet red pepper, cook until onion is soft.

Increase heat to medium-high, add zucchini and cook 1 minute.

Add mushrooms and broccoli, cook 2 minutes or until broccoli is a bright color. Stir to keep vegetables from sticking.

Add tomatoes and cook 30 seconds.

Add chicken stock, whipping cream, hot pepper flakes and a generous pinch of nutmeg. Bring to a simmer, cook 2 minutes. Season with salt and pepper.

Add drained pasta and toss with sauce. Serve right away on warm plate garnished with grated cheese. If pasta is held for any time, you may need to add more chicken stock.

Makes 4 servings