Fusilli Verde with Broccoli and Red Bell Pepper
104
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.
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.
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?
