Fusilli verde with broccoli & red bell pepper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Garlic cloves, chopped |
| 1 | each | 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 |
| Cayenne, to taste | ||
| 1 | pinch | Thyme |
| 16 | ounces | Fusilli verde |
| Salt, to taste | ||
Directions
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.