Fusilli Verde With Broccoli & Red Bell Pepper Recipe

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Fusilli Verde With Broccoli & Red Bell Pepper Ingredients

6 each garlic cloves, chopped
1 each red bell pepper, chopped
2 tbsp 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

A Recipe for
Fusilli Verde With Broccoli & Red Bell Pepper

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This is a recipe for Fusilli Verde With Broccoli & Red Bell Pepper from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Fusilli Verde With Broccoli & Red Bell Pepper

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Fusilli Verde With Broccoli & Red Bell Pepper Directions

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.

Serves: 4

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Fusilli Verde With Broccoli & Red Bell Pepper Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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