CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
6 |
|
Garlic cloves, chopped |
1 |
|
Red bell pepper, chopped |
2 |
tb |
Olive oil |
1 |
bn |
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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