Fantastic Fusilli And Feta
|Broccoli florets/Fresh asparagus||1 1⁄2 Cup (24 tbs), cut into 1 1/2-inch pieces|
|Vegetable oil||2 Teaspoon|
|Sliced red bell pepper||1⁄4 Cup (4 tbs), cut into 1-inch pieces|
|Sliced green bell pepper||1⁄4 Cup (4 tbs), cut into 1-inch pieces|
|Scallions||1⁄4 Cup (4 tbs), cut into pieces (Green Onions)|
|Cooked fusilli pasta||2 Cup (32 tbs) (Corkscrew Pasta)|
|Tomato||1 Medium, cut into wedges|
|Dried dill weed||1 Teaspoon|
|Feta cheese||3 Ounce, crumbled|
1. In small saucepan, combine broccoli or asparagus with 1/3 cup water. Bring to a boil over medium-high heat; reduce heat to medium-low; cover and cook until tender-crisp, about 3 minutes. Drain and set aside.
2. In large nonstick skillet, heat oil; add peppers and scallions. Saute over medium-high heat until tender-crisp, about 2 minutes. Add pasta, tomato, dillweed, and broccoli or asparagus; cook until heated through, stirring frequently.