Fusilli with Smoked Gouda

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 4 oz smoked Gouda cheese
  • 1 can artichoke heart
  • 1/2 cup sliced roasted red pepper
  • 1/3 cup slivered black olive
  • 4 cups spinach fusilli pasta
Parmesan Oregano Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano (or 1 tsp/5 mL dried)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Dice Gouda cheese and place in large bowl. Drain and rinse artichoke hearts; slice and add to bowl. Add red pepper and olives.

Whisk together oil, vinegar, Parmesan, oregano, mustard, hot pepper sauce, salt and pepper; add to bowl.

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 523 mg
  • Protein 11 g
  • Calories 285.0
  • Total fat 13 g
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 34 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 48.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fusilli with Smoked Gouda

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