Menu Enter a recipe name, ingredient, keyword...

Find more fusilli pasta recipes here - 5 recipes

Fuscilli pasta is the perfect pasta to pair with pesto, nuts, vegetables, feta, proscuitto, stew and much more! Find your favorite recipe here.

Google Ads

Top Recipe

By HeatherS

Rate this recipe 5/5 (1 Votes)
Fusilli with Prosciutto & Leeks 1 Picture
Details

Servings 2
Preparation time 15
Cooking time 50

  • 1 Ib (500 g) fusilli
  • 2 Tbsp (30 mL) olive oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 12-14 prosciutto slices, cut into 1/2-inch (1 cm) pieces
  • 1 leek, cleaned and cut lengthwise into thin slices
  • 2 cups (500 mL) vegetable stock
  • 2 Tbsp (30 mL) balsamic vinegar
  • ]/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/2 cup (125 mL) chopped fresh Italian parsley
  • 1/4 cup (60 mL) grated Parmesan cheese

See this recipe

Leeks are related to both garlic and onions but have a milder, subtler flavour and require a longer cooking time

Top rated Fusilli Pasta recipes

By

In cast-iron skillet, cook beef over medium-high, breaking up with a wooden spoon, 5 minutes

  • 1/4 pound ground beef
  • 1 cup (half a 21-oz. can) drained seasoned pinto beans, such as Bush's Texas Ranchero
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons hot sauce
  • 6 ounces fusilli, cooked (1 1/2 cups pasta cooking water reserved)
  • 2 tablespoons flour
  • 2 cups grated cheddar
  • 4 scallions, chopped
4.6/5 (23 Votes)

By

Egg and cheese combine to form a simple yet rich sauce for Pasta

  • 3 large eggs, room temperature
  • 3 oz. Parmesan cheese, finely grated (1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 4 oz. thick-cut bacon (about 3 slices), cut into 1/2" pieces
  • 1 lb. fusilli
  • 2 tsps. fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon)
  • 4 oz. frisee or escarole, cut into 3" pieces
4.1/5 (7 Votes)

By

Directions Bring a large pot of salted water to a boil

  • Ingredients
  • Kosher salt
  • 1 pound fusilli
  • 3/4 cup salted roasted mixed
  • nuts, plus chopped nuts for topping
  • 1 clove garlic, roughly chopped
  • 8 ounces spinach, tough stems removed
  • Finely grated zest and juice of 1 lemon
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • Freshly ground pepper
  • 1 cup grape tomatoes, halved
0/5 (0 Votes)

By

In a large skillet, combine the beef tips with gravy, vegetable blend, tomatoes, thyme and pepper; heat through

  • 1 package (17 oz) refrigerated beef tips with gravy
  • 1 package (12 oz) frozen garlic baby pea and mushroom blend
  • 1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 1/2 cups uncooked fusilli pasta
4.7/5 (3 Votes)

Any burning questions? Our chefs answer!

Beef Tip Stew over Fusilli Fusilli with Prosciutto & Leeks