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Fusilli With Broccoli, Sun Dried Tomatoes, And Black Olives

Healthycooking's picture
Ingredients
  Garlic 2 Clove (10 gm), minced
  Olive oil 1⁄3 Cup (5.33 tbs)
  Frozen broccoli spears 20 Ounce (Two 10 Ounce Packages)
  Snipped sun-dried tomatoes 2 Ounce (About 1/2 Cup, Loosely Packed)
  Canned black olives 3 1⁄2 Ounce, drained
  Crushed red pepper 1⁄2 Teaspoon
  Salt To Taste
  Fusilli 1⁄2 Pound (Cooked According To Package Directions)
  Grated romano cheese 2 Tablespoon
Directions

In a large skillet, saute the garlic in oil until it's sizzling.
Add all the remaining ingredients except the fusilli and the grated cheese.
Cover the pan and cook on low, stirring occasionally, until the broccoli spears are separated and barely tender, about 7 minutes.
Remove the cover so the dish won't overcook.
With a knife and fork, cut the broccoli into bite-size pieces.
Then mix the broccoli with the cooked fusilli; pass the Romano cheese at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Interest: 
Healthy

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