Fusilli With Roasted Peppers
- 3 sweet red peppers
- 3 yellow peppers
- 1 pound fusilli (corkscrew pasta), uncooked
- 1/2 cup sliced fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces basil- and tomato-flavored feta cheese, crumbled
- Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500u0b0 for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.
- Cut a slit in each pepper. Let cool 10 to 15 minutes. Reserve roasted pepper liquid, and set aside. Remove and discard seeds, membranes, and skins from peppers; cut peppers into thin strips. Set aside.
- Cook pasta according to package directions, omitting salt and fat; drain. Combine reserved pepper liquid, pepper strips, pasta, basil, and next 4 ingredients in a large serving bowl; toss well. Sprinkle with feta cheese.
sweet red peppers, yellow peppers, fusilli, fresh basil, balsamic vinegar, olive oil, salt, freshly ground pepper, tomato
Taken from www.myrecipes.com/recipe/fusilli-with-roasted-peppers (may not work)