Recipe - Fusilli Verde With Broccoli And Red Bell Pepper

6 Garlic cloves, chopped
1 Red bell pepper, chopped
2 tablespoon Olive oil
1 bn Broccoli, cut into florets,
stems peeled & minced
One fourth cup Blanched peas
1 cup Tomatoes, chopped
Cayenne, to taste
1 pn Thyme
16 ounce Fusilli verde
Salt, to taste

Lightly saute the garlic & red bell pepper in the olive oil, then add the
broccoli & a few tablespoons of water. Cover & cook over high heat for a
minute or two until just tender. Add the peas & tomatoes, season with
cayenne & thyme, cover & cook for 5 to 10 minutes. Meanwhile, cook the
pasta until *al dente*. Drain & toss with the sauce. Season with salt if
needed & serve.