Fusilli Verde With Broccoli & Red Bell Pepper
main dish, pasta
6 each garlic cloves, chopped
1 each red bell pepper, chopped
2 tablespoon olive oil
1 bunch broccoli, cut into florets, - stems; peeled & diced
1/4 cup blanched peas
1 cup tomatoes, chopped
1 cayenne, to taste
1 pinch thyme
16 oz fusilli verde
1 salt, to taste
Lightly saute the garlic & red bell pepper in the olive oil, then add the broccoli & a few tablespoons of water. Cover & cook over high heat for a minute or two until just tender. Add the peas & tomatoes, season with cayenne & thyme, cover & cook for 5 to 10 minutes. Meanwhile, cook the pasta until *al dente*. Drain & toss with the sauce. Season with salt if needed & serve.
Yield: 4 servings
