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Name: Fusilli Michelangelo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 cn (15-ounce) of stewed; 1 tb Olive oil (up to 2); salt and pepper to taste; 1/4 lb Mushrooms; 1/4 c (packed) fresh basil leaves; 1/2 c Sun-dried tomatoes; 1 Cloves garlic (up to 2)

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INGREDIENTS

1 cn (15-ounce) of stewed
1 tb Olive oil (up to 2)
salt and pepper ; to taste
1/4 lb Mushrooms
1/4 c (packed) fresh basil leaves
1/2 c Sun-dried tomatoes
1 Cloves garlic (up to 2)

INSTRUCTIONS

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade). Salt to taste. Toss over about 10 oz. cooked fusilli. This recipe is an original, though its based on something I ate in an Italian restaurant in Napa. Posted to rec.food.recipes by aliki@isi.com (Alexandra Schmidt) on Aug 13, 93.

NOTES

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Fusilli Michelangelo

1 cn (15-ounce) of stewed
1 tb Olive oil (up to 2)
 salt and pepper to taste
1/4 lb Mushrooms
1/4 c (packed) fresh basil leaves
1/2 c Sun-dried tomatoes
1 Cloves garlic (up to 2)

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil  in a saucepan and saute the vegetables briefly (about 3 minutes). Drain the  can of tomatoes and toss the tomatoes into a blender; blend until you have  an almost but not completely smooth puree. Add the basil leaves to the  vegetablesand saute, stirring constantly, for about 30 seconds (they should  become greener, but not cook too much). Add the puree. Press the garlic and  stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil  should not be cooked too long or its color will fade). Salt to taste. Toss  over about       10    oz. cooked fusilli.    This recipe is an original, though its based on something I ate in an  Italian restaurant in Napa.    Posted to rec.food.recipes by aliki@isi.com (Alexandra Schmidt) on Aug 13,  93.

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Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 2 -3

Calories: 50
Calories from Fat: 4 (8%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 363.7mg		13 %
Potassium 713.5mg		19 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 7.8g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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