Fusilli and Garden Vegetables
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
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Fusilli and Garden Vegetables
This recipe makes 6 servings
- Preparation time: 15 minutes
- Cook time : 30 minutes
- Total time : PT45M
This is a pasta dish full of vegetables. Serve it as the main dish with a side salad. I think Ceasar salad would go well with this dish.
Ingredients
-
1 jar your favourite Spaghetti Sauce
1 large zucchini
2 carrots
2 stalks celery
1 cup snow peas
2 mushrooms
1 white onion
1 cup mozzarella chesse
1 cup cheddar cheese
1 375 gram box of Tri-Colour Fusilli
1 tbsp olive oil
Preparation
Cook the fusilli according to package. While the pasta is cooking, slice the zucchini, carrots, celery and mushrooms. The snow peas can be left whole. Dice the onion. Saut?ll the vegetables in a large saucepan starting with the more firm vegetables (carrots and celery).
Once vegetables are saut?, pour the spaghetti sauce in the sauce pan with vegetables. Warm up for about 7 - 10 minutes. While the vegetables and sauce are warming, grate the two cheeses.
Drain cooked pasta and put in a large casserole dish. Pour vegetable mixture over pasta and stir to blend. Add the grated cheeses and stir mixture so the cheeses are blended in. Cover and bake at 350ºF for 30 minutes.
Once vegetables are saut?, pour the spaghetti sauce in the sauce pan with vegetables. Warm up for about 7 - 10 minutes. While the vegetables and sauce are warming, grate the two cheeses.
Drain cooked pasta and put in a large casserole dish. Pour vegetable mixture over pasta and stir to blend. Add the grated cheeses and stir mixture so the cheeses are blended in. Cover and bake at 350ºF for 30 minutes.
Additional information : Contest recipe category: Main Course
Source : Cheryle Fernandes
- Keywords : Main Course; Vegetarian; Bake; Pasta; Cheese;
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