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Find more fusilli pasta recipes here - 6 recipes

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

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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
4.3/5 (6 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)

By

Start with a delicious homemade vegetable soup base that will begin many delicious meals

  • ALL YOU CAN EAT SOUP:
  • 2 cups All-You-Can-Eat Soup Diet Basic Recipe (recipe below)
  • 1/2 cup drained and rinsed canned white kidney beans (cannellini)
  • 1/2 cup whole wheat fusilli or rotini, cooked as label directs
  • 2 tablespoon plus 1 additional tablespoon for serving freshly grated Parmesan or Romano cheese
  • 1 tablespoon fresh basil, chopped
  • 1 pound carrots, sliced
  • 3 medium onions, chopped
  • 4 stalks celery, chopped
  • 2 large cloves garlic, minced
  • 2 (15-ounce) cans whole tomatoes in juice
  • 1/2 small head green cabbage, chopped
  • 3/4 pounds green beans, sliced
  • 1 can chicken broth
  • 6 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 medium zucchini, quartered lengthwise and sliced
  • 2 bags baby spinach leaves
4.5/5 (14 Votes)

Any burning questions? Our chefs answer!

Minestrone Soup-Variation for Soup Diet Basic Recipe Fusilli with Prosciutto & Leeks