Fresh Tomato Fusilli
Recipe from Better Homes and Gardens

What to serve on a lazy, balmy evening? Light and fresh pasta is the perfect choice. Use the season's ambrosial tomatoes, which need little else to show off.


Fresh Tomato Fusilli

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Servings: Makes 4 side-dish servings.
Total Time: 25 mins
Related Categories: Low Calorie, Low Fat, Pasta, Tomatoes
 
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Ingredients
  • 8  ounces
    fusilli
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  • 4  cups
    sliced fresh mushrooms
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  • 1/4  cup
    chopped onion
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  • 1  clove
    garlic, minced
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  • 1  tablespoon
    olive oil or cooking oil
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  • 3/4  cup
    chicken broth
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  • 1  teaspoon
    all-purpose flour
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  • 2  cups
    red and/or yellow cherry tomatoes, halved
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  • 1/4  cup
    finely chopped prosciutto or cooked ham
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  • 2  tablespoons
    snipped fresh basil
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  • 1  tablespoon
    snipped fresh oregano
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  • 1/4  cup
    shredded Parmesan cheese
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Directions
1.
Cook pasta according to package directions; drain. Return pasta to pan.
2.
Meanwhile, for sauce, in a large skillet cook mushrooms, onion, and garlic in hot oil about 5 minutes or until tender. Stir chicken broth into flour; add to mushroom mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in tomatoes, prosciutto, basil, and oregano. Pour over pasta; toss to coat.
3.
Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Makes 4 side-dish servings.
Nutrition information
Calories 363, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 364 mg, Carbohydrate 56 g, Fiber 3 g, Protein 16 g. Daily Values: Vitamin A 7%, Vitamin C 41%, Calcium 7%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
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