Fusilli Mediterraneo | Share the Pasta

Fusilli Mediterraneo

March is upon us, and as lots of you recognize, Nationwide Diet Month. Diet month is the right time to think about pasta as a backdrop for nutritious and scrumptious meals. This month I’ll share a recipe I created that features many staples of the Mediterranean weight loss plan, together with complete grain pasta, additional virgin olive oil, Greek Kalamata olives, and pungent feta cheese, together with an sudden ingredient: ripe Hass avocadoes, the quintessential well being meals. I hope to have made you hungry and impressed you to study extra; see this easy-to-execute recipe.


Chef Rosario

Fusilli Mediterraneo


  • ‎8 oz Fusilli pasta
    finest if complete grain‎
  • ‎¼ Cup additional virgin olive oil
  • ‎2 Cloves garlic
    thinly sliced
  • ‎¼ Cup Pitted Kalamata olives‎
  • ‎¼ Cup Roasted crimson piquillo peppers ‎
  • Salt to style
    for pasta water‎
  • ‎4 oz Greek feta cheese
  • ‎1tsp Greek oregano‎
  • ‎¼ Cup Tender natural celery leaves
    from the guts, chopped
  • ‎1 Massive ripe Hass avocado
  • ‎½ Cup Pasta water


  1. Convey a big pot of water (4 to five quarts) toa boil over excessive warmth.

  2. Whereas water is heating, chop garlic.

  3. As soon as the water has reached a fast boil, addsalt after which the spaghetti. Prepare dinner till very al dente (about 1 minute much less thanrecommended cooking time on bundle instructions).

  4. Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Completely drain theartichokes and add to the pan. Prepare dinner for five minutes, stirring as soon as till goldenon both sides. Add garlic and prepare dinner for a minute; then add child spinach.Initially, the spinach might be towering within the pan, however with cooking for a fewmore minutes, it’ll soften and take up a lot much less area. Stir occasionallyuntil it reduces.

  5. Season with a pinch of salt (to style).

  6. When pasta is prepared, reserve ¾ cup of pastawater and drain the remainder. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till many of the water has been absorbed by the pasta.

  7. Take away pot from warmth and add most of thePecorino Romano cheese, stirring till the sauce is barely creamy and all theflavors are nicely included.

  8. Switch to a platter or portion ontoindividual plates. High with the remainder of the artichoke spinach sauce and serveimmediately, including extra grated Pecorino Romano.