Fusilli verde with broccoli and red bell pepper

Yield: 4 Servings

Measure Ingredient
6 \N Garlic cloves, chopped
1 \N Red bell pepper, chopped
2 tablespoons Olive oil
1 bunch Broccoli, cut into florets, stems peeled & diced
¼ cup Blanched peas
1 cup Tomatoes, chopped
\N \N Cayenne, to taste
1 pinch Thyme
16 ounces Fusilli verde
\N \N Salt, to taste

Lightly saute the garlic & red bell pepper in the olive oil, then add the broccoli & a few tablespoons of water. Cover & cook over high heat for a minute or two until just tender. Add the peas & tomatoes, season with cayenne & thyme, cover & cook for 5 to 10 minutes. Meanwhile, cook the pasta until *al dente*. Drain & toss with the sauce. Season with salt if needed & serve.

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