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.