Fusilli with Broccoli

By Nicole S

Ingredients

• 1 t. olive oil
• 2 cloves garlic, minced
• 3 medium red bell peppers, chopped (about 3 cups)
• 1 cup chicken broth
• 8 oz. fusilli pasta
• 1 cup fresh for frozen, thawed, broccoli florets
• 1 t. dried basil
• 1/4 t. crushed hot red pepper flakes
• 1/4 cup parmesan cheese

Preparation

Step 1

In a large nonstick skillter, heat oil over medium heat until hot but not smoking. Add garlic; cook, stirring, for 30 seconds. Add bell peppers and broth; simmer until liquid is reduced to 1/3 cup, about 7 minutes.

Meanwhile, cook pasta according to package directions, but do no add salt. Drain pasta in a colander.

In a blender or food processor fitted with the metal blade, process pepper mixture until smooth. Return mixture to skillet. Stir in broccoli, basil and red pepper flakes. Simmer until broccoli is heated through, about 4-8 minutes.

Place pasta in a large serving bowl. Spoon sauce over pasta; toss to coat. Sprinkle parmesan on top. Serve immediately.