Fusilli Verde With Broccoli & Red Bell Pepper

This vibrant pasta dish combines earthy broccoli and sweet red bell peppers with aromatic garlic and fresh thyme. The green fusilli adds a beautiful pop of color and a subtle spinach flavor to this satisfying meal. Quick to prepare and packed with fresh vegetables, it is a perfect vegetarian option for busy weeknights. The dish offers a balance of textures, from the tender-crisp veggies to the al dente pasta, all brought together with a light olive oil sauce.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 306.1

Dietary: Vegan, Vegetarian

Description

This vibrant pasta dish combines earthy broccoli and sweet red bell peppers with aromatic garlic and fresh thyme. The green fusilli adds a beautiful pop of color and a subtle spinach flavor to this satisfying meal. Quick to prepare and packed with fresh vegetables, it is a perfect vegetarian option for busy weeknights. The dish offers a balance of textures, from the tender-crisp veggies to the al dente pasta, all brought together with a light olive oil sauce.

Ingredients

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

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the fusilli verde according to package instructions until al dente.
3
Drain the pasta and set aside.
4
Heat olive oil in a large skillet over medium heat.
5
Add chopped garlic and red bell pepper to the skillet.
6
Saut the garlic and pepper for 2-3 minutes until fragrant and slightly softened.
7
Add broccoli florets and diced stems to the skillet.
8
Add a few tablespoons of water to the skillet.
9
Cover the skillet and cook over high heat for 2-3 minutes until broccoli is tender-crisp.
10
Stir in blanched peas and chopped tomatoes.
11
Season with cayenne pepper and thyme leaves.
12
Cover and cook for an additional 2-3 minutes to heat through.
13
Add the cooked fusilli to the skillet with the vegetables.
14
Toss everything together until well combined.
15
Taste and add salt if needed.
16
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 306.1kcal

% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 34.8mg2%
Total Carbohydrate 53.0g18%
Dietary Fiber 4.4g18%
Sugars 3.0g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Save some pasta water before draining to help bind the sauce if the dish seems too dry.

For extra protein, add a can of drained chickpeas or white beans during the final tossing step.

You can substitute spinach or kale for the peas for a different nutrient profile.

If using fresh thyme, strip the leaves from the stem before adding to the dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Keywords: fusilli, verde, broccoli, bell pepper, garlic, peas, tomatoes, thyme, cayenne, olive oil, vegetarian, vegan, pasta, italian, quick dinner, healthy, weeknight meal, green pasta, sauted vegetables, easy recipe

Read it online: https://www.chefs-mate.com/recipe/fusilli-verde-with-broccoli-red-bell-pepper/