Rosemary Peppers and Fusilli
Equipment
- Large skillet
Ingredients
- 2 to 4 tablespoons olive oil
- 2 red onions thinly sliced and separated into rings
- 3 red orange and/or yellow peppers, very thinly sliced
- 5 to 6 cloves garlic very thinly sliced
- 3 tablespoons dried rosemary
- Salt and pepper to taste
- 12- oz. package fusilli pasta cooked
Garnish:
Instructions
- Add olive oil to a large skillet over medium heat.
- Add onions to the skillet; cover and cook over medium heat for 10 minutes.
- Stir in remaining ingredients except pasta and cheese; reduce heat.
- Cook, covered, stirring occasionally, for an additional 20 minutes.
- Serve the vegetable mixture over cooked fusilli pasta, topped with shredded mozzarella cheese.
Nutrition values
Calories: 400 kcal