Fusilli with Smoked Gouda
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 285 |
| pro | 11 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 34 g |
| fibre | 6 g |
| chol | 18 mg |
| sodium | 523 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 14 |
| vit A | 9 |
| vit C | 30 |
| folate | 48 |
Other delicious smoked cheeses, such as mozzarella, Edam and provolone, are also good choices. The green spinach fusilli is a dramatic contrast to the black olives and creamy cheese, but you can use regular or whole wheat fusilli.
Ingredients
- 4 oz smoked gouda cheese
- 1 can (14 oz/398 ml) artichoke hearts
- 1/2 cup sliced roasted red peppers
- 1/3 cup slivered black olives
- 4 cups spinach fusilli pasta
- Parmesan Oregano Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh oregano, (or 1 tsp/5 mL dried)
- 1 tsp Dijon mustard
- 1/2 tsp hot pepper sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Dice Gouda cheese and place in large bowl. Drain and rinse artichoke hearts; slice and add to bowl. Add red pepper and olives.
Meanwhile, in large saucepan of boiling salted water, cook fusilli until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and add to bowl. Toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Additional information :
Make It a Meal: Add 4 oz (125 g) sliced chorizo sausage or pastrami, capocollo or salami, cut in strips.
Source : Canadian Living Magazine: July 2004
- Keywords : Vegetarian; Dinner; Lunch; Main Course; Boil; Pasta; Cheese; Artichoke; Red pepper; Black olives;
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