Fusilli Verde with Broccoli & 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 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
garlic cloves
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | bunch |
broccoli florets
cut into florets and stems, diced |
*
|
| 59 | ml |
green peas
blanched |
|
| 237 | ml |
tomatoes
chopped |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | pinch |
thyme
|
*
|
| 462.4 | ml/g |
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.
