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Fusilli Verde with Broccoli and Red Bell Pepper

 
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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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