Fusilli Verde With Broccoli And Red Bell Pepper

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Pasta, Vegetarian	4	Servings

INGREDIENTS

6		Garlic cloves, chopped
1		Red bell pepper, chopped
2	T	Olive oil
1		Broccoli, cut into florets
		stems peeled & diced
1/4	c	Blanched peas
1	c	Tomatoes, chopped
		Cayenne, to taste
1	pn	Thyme
16	oz	Fusilli verde
		Salt, to taste

INSTRUCTIONS

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.

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