Fusilli With Roasted Peppers

Name: Fusilli With Roasted Peppers
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

1

Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500° for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.
2

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.
3

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.