65dad08732d06.jpg

20 milliliters Garlic — minced

2 cups Broccoli flowerettes — blanch

1/2 cup Red pepper — thinly sliced &

1/2 cup Carrot — shaved

1 Tomato, peeled — seeded and

1/2 teaspoon Basil

1/2 pound Corkscrew pasta — cook & drain

1/4 cup Olive oil

1 tablespoon Red wine vinegar

Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions. Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to heat through. Add sauteed vegetables to cooked macaroni and toss well. Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.

Leave a Reply

Your email address will not be published. Required fields are marked *