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Chunky Vegetables with Fusilli

Chunky Vegetables with Fusilli

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By Betty Crocker Kitchens

Updated May 5, 2010

Chunky Vegetables with Fusilli

Chunky Vegetables with Fusilli

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Prep Time 45 min
Total 55 min
Servings 6
Ingredients 11

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Ingredients

1 package (16 oz) fusilli pasta
1/4 cup olive or vegetable oil
1 tablespoon capers
3 cloves garlic, finely chopped
2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, chopped
1/2 cup sliced imported Italian black olives
1/2 cup sliced green olives
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
Freshly ground pepper

Instructions

Step
1

In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
Step
2

In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Step
3

Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

Nutrition

435 Calories

13 g Total Fat

13 g Protein

73 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 435

Calories from Fat: 115

Total Fat: 13 g

Saturated Fat: 2 g

Cholesterol: 0mg

Sodium: 800 mg

Potassium: 690 mg

Total Carbohydrate: 73 g

Dietary Fiber: 6 g

Protein: 13 g

% Daily Value*:

Vitamin A: 26%; 26%

Vitamin C: 46%; 46%

Calcium: 12%; 12%

Iron: 28%; 28%

Exchanges:

4 Starch; 2 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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