Wednesday, October 13, 2010

Fusilli pasta on the go...

Of late, I have been busy cooking and eating all unhealthy stuff that I realized it's time to wake up. So I am browsing for healthy options these days. This recipe has been adapted from a book called "Eat, shrink and be merry". I tweaked the recipe a bit and modified it to my taste. According to the book, this dish has only 331 calories per serving (the original recipe contains bacon  and chopped chicken breast which I omitted). I guess, the calories per serving should be lesser than 331 (if you omit cheese, it should be significantly less). Using wheat pasta would he a healthier option!

For the sauce-

2 tbsp basil pesto
2 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp freshly ground black pepper.

Other ingredients-

2 cups fusilli pasta
1/2 cup blanched and chopped tomatoes
1/2 cup chopped onions
1/2 cup bell peppers (red)

Preparation- Just combine all the ingredients for sauce in a bowl and keep it aside. Cook the fusilli pasta till they are soft (but not mushy). In a wok, add olive oil and stir fry bell peppers and onions.  After 5 minutes add the chopped tomatoes. Add cooked fusilli, sauce and mix all the ingredients well.  Remove the wok from heat and serve immediately with ground pepper and parmesan cheese (optional).


  1. That looks delicious, have you used the Jerusalem artichoke pasta yet? It's a great option to cut calories. Is gluten free and taste amazing. Whole foods have them.

  2. Easy and fast meal to prepare and I always love pasta!!

  3. Yum! Can't go wrong with pesto and balsamic vinegar!

  4. This sounds like such a lovely combination of flavors!

  5. Great name for a cookbook! Your version of the pasta looks delicious.

  6. That is really easy. And yes, that title is a winner.

  7. Indeed, this looks very healthy. U've got both of my fave ingredients - pesto and balsamic vinegar!

    Thanks for visiting Luxury Indulgence & look fwd to sharing & your comments, not just on my cooking :)



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