Fusilli with Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 sweet red peppers |
3 yellow peppers |
1 pound fusilli (corkscrew pasta), uncooked |
1/2 cup sliced fresh basil |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
3/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 ounces basil- and tomato-flavored feta cheese, crumbled |
Directions:
1. Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500° for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.
2. Cut a slit in each pepper. Let cool 10 to 15 minutes. Reserve roasted pepper liquid, and set aside. Remove and discard seeds, membranes, and skins from peppers; cut peppers into thin strips. Set aside.
3. Cook pasta according to package directions, omitting salt and fat; drain. Combine reserved pepper liquid, pepper strips, pasta, basil, and next 4 ingredients in a large serving bowl; toss well. Sprinkle with feta cheese.
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