Fusilli & Broccoli with Tomato Pesto
When tomatoes are drooping on the vines and lush, green basil is plentiful, this classic summertime combination needs only a good crusty bread, a simple salad, and a peach crisp, still warm from the oven, for dessert.
  • 1 cup (firmly packed) basil leaves
  • 2 garlic cloves, peeled
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 cup water
  • 8 ounces short fusilli pasta
  • 4 cups small broccoli florets
  • 2 large red bell peppers, cut into thin strips
  • 2 cups diced tomatoes
  • 1 ounce grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

1. In a food processor, combine basil, garlic, tomato paste, and 1/2 cup water and process until pureed. Transfer tomato pesto to a large serving bowl.

2. Bring a large pot of water to a boil. Add pasta to water and return to a boil. After five minutes, add broccoli and bell peppers and cook, stirring frequently, until vegetables are crisp-tender and pasta is al dente, three to four minutes longer. Drain in a colander.

3. Stir diced tomatoes into tomato pesto. Add pasta and vegetables and Parmesan, salt and black pepper, and toss to coat.

Nutritional Information
Per serving: 330 calories, 4.2g total fat, 1.5g saturated fat, 0.8g monounsaturated fat, 0.6g polyunsaturated fat, 8.2g dietary fiber, 17g protein, 63g carbohydrate, 6mg cholesterol, 517mg sodium.
Good source of: beta-carotene, calcium, fiber, iron, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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