Most of you have heard me rave about my favorite restaurant, Sublime. There were some changes/additions to the menu after its re-opening. One of the additions is a dish called Fusilli Fresca. It’s basically fusilli (or spiral) pasta with broccoli and sun-dried tomatoes in a balsamic sauce. Although delicious, I didn’t think the ingredients lived up to its name, so I created my own version.
8 oz whole wheat fusilli pasta
1 tbsp olive oil
3 cloves garlic, minced
1 ripe tomato, finely chopped
1 yellow pepper, chopped
1 head broccoli, in florets
1/4 cup basil leaves
fresh ground pepper (to taste)
salt (to taste)
1. Cook pasta according to package directions.
2. Heat olive oil in a large pan or skillet over medium-high heat. Saute garlic for a minute. Stir in the tomato and cook for 2 minutes.
3. Add pepper and broccoli. Cook for 1-2 minutes. Reduce heat and simmer for 5-7 minutes or until veggies reach desired tenderness.
4. Stir in the pasta, basil leaves, salt and pepper. Serve immediately.