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Fusilli Verde with Broccoli and Red Bell Pepper

 
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Fusilli Verde with Broccoli and Red Bell Pepper Fusilli Verde with Broccoli and Red Bell Pepper Fusilli Verde with Broccoli and Red Bell Pepper

Made this pasta with veggies for supper yesterday, and I was impressed. I wan't sure that if there would be enough flavor, and it actually came out quite tasty. I did add a bit hot chili sauce. A quick, easy and yummy one-pot meal.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

6 each garlic cloves
chopped
1 each sweet red bell peppers
chopped
2 tablespoons olive oil
1 bunch broccoli florets
cut into florets and stems, diced
*
¼ cup green peas
blanched
1 cup tomatoes
chopped
1 x cayenne pepper
to taste
*
1 pinch thyme
*
16 ounces pasta, fusilli
1 x salt
to taste
*

Directions

Lightly sauté the garlic and red bell pepper in the olive oil, then add the broccoli and a few tablespoons of water.

Cover and cook over high heat for a minute or two until just tender.

Add the peas and tomatoes, season with cayenne and thyme, cover and cook for 5 to 10 minutes.

Meanwhile, cook the pasta until al dente.

Drain and toss with the sauce.

Season with salt if needed and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 51215% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 21%
Sugars g
Protein 33g
Vitamin A 28% Vitamin C 81%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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