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Fusilli Verde with Broccoli and Red Bell Pepper

Fusilli Verde with Broccoli & Red Bell Pepper

Submitted by lacie

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

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 512 15% 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?

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

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