Boil plenty of water in a large pan with 1 tsp of salt and 1 tsp of oil. Add the fusilli to the boiling water by adding a few at a time. Cook uncovered, stirring occasionally and gently until the fusilli is tender. Cooking times may vary with the size and the thickness of the fusilli. Immediately drain the cooked fusilli into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.If the fusilli is not to be used immediately, add 1 tbsp of oil to it and toss it.
" Fusilli works best with simple sauces while complex shaped pastas are ideal for thicker sauces. Fresh, tomatoes make wonderful sauces for your favorite pasta dishes.
" Fusilli salads are one of the easiest dishes to prepare. You can use pasta salads for lunches, dinners and even special occasions. Pasta salads are a great addition to any meal.
" Garlic bread is the perfect complement to fusilli pasta.
" Pairing fusilli with legumes, such as beans and lentils, or low-fat dairy products makes for protein-rich, but inexpensive and delicious meatless meals. Pasta cooked with lentils is an exciting variation!
" For a nutrient-packed meal, top pasta with chopped or mixed vegetables and a favorite bottled sauce.
" Pastas filled in Lunchbox will give your youngsters a nutritious and enjoyable alternative to the age-old jam sandwich.
How to store fusilli, helix shaped pasta, spiral pasta
Store it, unopened, in a cool, dry cupboard for six to eight months or as per the expiry date. Dried, fresh, and cooked pasta need to be stored in different ways. Fresh pasta will keep for 1-2 days in the refrigerator and can also be frozen. Stuffed pasta or fresh pasta made with eggs will keep for 1 day in the refrigerator or 2 months in the freezer. Cooked pasta will keep for 3-5 days in the fridge or freezer. When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odors.
Health benefits of fusilli, helix shaped pasta, spiral pasta
" Fusilli is a good source of fiber and complex carbohydrates, which provides our bodies with vitamins, minerals and energy.
" Some of the ingredients used in making the low carbohydrate pastas are soy products, wheat gluten, egg whites, rice flour, and salt. The low-carb products are also higher in protein and fiber than regular pasta.
" Although pasta is nearly fat free, the sauces and other toppings added to the pasta are what add calories and fat. To maintain the low fat, low calorie advantages of pasta, it is important to keep the sauce low-fat also.