Fusilli Mediterraneo
March is upon us, and as a lot of you understand, Nationwide Vitamin Month. Vitamin month is the right time to consider pasta as a backdrop for nutritious and scrumptious meals. This month I’ll share a recipe I created that features many staples of the Mediterranean weight-reduction plan, together with entire grain pasta, additional virgin olive oil, Greek Kalamata olives, and pungent feta cheese, together with an sudden ingredient: ripe Hass avocadoes, the quintessential well being meals. I hope to have made you hungry and impressed you to study extra; see this easy-to-execute recipe.
Buon appetito and HAPPY NATIONAL NUTRITION MONTH!
Chef Rosario
Fusilli Mediterraneo
Elements
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8 oz Fusilli pasta
greatest if entire grain - ¼ Cup additional virgin olive oil
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2 Cloves garlic
thinly sliced - ¼ Cup Pitted Kalamata olives
- ¼ Cup Roasted pink piquillo peppers
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Salt to style
for pasta water -
4 oz Greek feta cheese
crumbled - 1tsp Greek oregano
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¼ Cup Tender natural celery leaves
from the center, chopped - 1 Massive ripe Hass avocado
- ½ Cup Pasta water
Directions
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Carry a big pot of water (4 to five quarts) toa boil over excessive warmth.
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Whereas water is heating, chop garlic.
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As soon as the water has reached a speedy boil, addsalt after which the spaghetti. Cook dinner till very al dente (about 1 minute much less thanrecommended cooking time on bundle instructions).
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Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Completely drain theartichokes and add to the pan. Cook dinner for five minutes, stirring as soon as till goldenon either side. Add garlic and cook dinner for a minute; then add child spinach.Initially, the spinach will probably be towering within the pan, however with cooking for a fewmore minutes, it is going to soften and take up a lot much less area. Stir occasionallyuntil it reduces.
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Season with a pinch of salt (to style).
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When pasta is prepared, reserve ¾ cup of pastawater and drain the remainder. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till many of the water has been absorbed by the pasta.
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Take away pot from warmth and add most of thePecorino Romano cheese, stirring till the sauce is barely creamy and all theflavors are effectively integrated.
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Switch to a platter or portion ontoindividual plates. Prime with the remainder of the artichoke spinach sauce and serveimmediately, including extra grated Pecorino Romano.