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Fusilli with Tomato, Arugula, and Feta (Food Network Kitchens) Recipe

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Fusilli with Tomato, Arugula, and Feta (Food Network Kitchens)
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Ingredients
12
Count
Nutrition
6668
Calories
Total time
48
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy. Drain the pasta in a colander in the sink. Rinse with cold water, then shake off excess water.
  2. Meanwhile, put the onions in a small bowl of cold water.
  3. Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Chop the oregano with the garlic and the remaining 1/2 teaspoon salt. Then use the flat side of the knife to mash and smear the mixture to a coarse paste. Scatter garlic mixture over the tomatoes. Cut the peppers about the same size as the tomatoes, and add to the salad. Drain the onions, pat dry, and add to the tomato mixture. Add the vinegar and olive oil and toss together. Add the drained pasta and toss well. (The salad can be prepared up to this point 2 hours ahead and refrigerated.)
  4. Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve.
  5. Cook's Note To Roast Peppers;
  6. A single pepper can be roasted directly on a gas burner. Lay the pepper directly over a high flame and cook turning as needed until the skin blisters and blackens. When the pepper is completely charred transfer it to a medium bowl, cover with a plate or lid. Let cool completely. To peel the pepper, wrap it in a paper towel and rub off the charred skin.
  7. With an electric stove or for more than 1 pepper: Preheat a broiler. Cut the peppers in half through the stem. Remove the seeds. Lay the peppers cut-side down on a roasting pan. Set the pan on the upper most rack from the broiler. Cook until the skin chars, about 5 to 10 minutes. Rotate the pan, as necessary, so the peppers char evenly. Cool covered, then peel.
  8. Copyright 2003 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6668.45 Kcal (27919 kJ)
Calories from fat 3419.5 Kcal
% Daily Value*
Total Fat 379.94g 585%
Cholesterol 1508.17mg 503%
Sodium 771.2mg 32%
Potassium 1391.73mg 30%
Total Carbs 308.47g 103%
Sugars 37.56g 150%
Dietary Fiber 24.27g 97%
Protein 469.14g 938%
Vitamin C 42.8mg 71%
Vitamin A 13.2mg 440%
Iron 32.4mg 180%
Calcium 5991.7mg 599%
Amount Per 100 g
Calories 2550.78 Kcal (10680 kJ)
Calories from fat 1308.01 Kcal
% Daily Value*
Total Fat 145.33g 585%
Cholesterol 576.9mg 503%
Sodium 295mg 32%
Potassium 532.36mg 30%
Total Carbs 118g 103%
Sugars 14.37g 150%
Dietary Fiber 9.28g 97%
Protein 179.45g 938%
Vitamin C 16.4mg 71%
Vitamin A 5mg 440%
Iron 12.4mg 180%
Calcium 2291.9mg 599%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 164.2
    Points
  • 172
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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