member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to mhudgins@q.com      

    Fusilli with Sausage and Summer Vegetables

    Source of Recipe

    Marla

    List of Ingredients

    Fusilli with Sausage and Summer Vegetables


    12 ounces Italian sausage
    1 tablespoon olive oil
    1 teaspoon salt
    4 cloves garlic, finely minced
    1 small onion, finely diced
    1 eggplant, peeled and diced
    1 medium zucchini, peeled and diced
    1/2 cup red wine
    1 1/2 cups chopped tomatoes
    2 tablespoons dried oregano
    1/4 cup freshly grated Parmesan cheese
    12 ounces fusilli pasta


    Recipe


    1. Slice the sausage into 1" pieces. Heat a large sauté pan over medium heat and add the sausage. Cook until the meat is no longer pink. Remove the sausage from the pan with a slotted spoon and drain on paper towels. Set aside.

    2. Heat the olive oil in the sauté pan over low heat and add the onions. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the zucchini and eggplant and cook the vegetables until they begin to soften, about 3 minutes.

    3. Turn the heat to medium, add the wine, tomatoes and oregano and reduce by half.

    4. Meanwhile, place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.

    5. Add the sausage and pasta to the sauce and toss until coated. Sprinkle with the fresh Parmesan.


    Nutrition Facts
    Serving Size: 2 cups of pasta
    Calories 500
    Total Fat 14 g
    Saturated Fat 4 g
    Cholesterol 109 mg
    Sodium 1951 mg
    Total Carbohydrate 60 g
    Dietary Fiber 6 g
    Protein 28 g
    Percent Calories from Fat 25%
    Percent Calories from Protein 22%
    Percent Calories from Carbohydrate 47%

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â