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| 2 t | olive oil |
| 1/2 C | finely chopped red Bell pepper |
| 2 large | garlic cloves, minced |
| to taste | crushed red pepper flakes |
| 2 C | broccoli florets (flowers) or one 10-ounce package thawed frozen chopped broccoli |
| 1/4 C | homemade chicken broth |
| 3 C | cooked fusilli pasta |
| 2 T | freshly grated Parmesan cheese (Use imported Parmigiano-reggiano cheese for best results) |
Place large nonstick skillet over medium heat for about 30 seconds. Add oil and heat one minute more
Add bell pepper. Cook, stirring occasionally, until tender (about 3 minutes)
Add garlic and pepper flakes. Cook, stirring, until garlic is golden (about 1 minute)
Add broccoli and broth. Bring to a boil over medium-high heat. Cook, stirring, one minute
Add pasta. Cook, tossing, one minute or until heated through
Sprinkle evenly with cheese
| Sodium content in milligrams | ||
| 1/2 C | finely chopped red bell pepper | 1 |
| 2 large | garlic cloves | 2 |
| 2 C | broccoli florets | 48 |
| 1/4 C | homemade chicken broth | 15 |
| 3 C | cooked fusilli pasta | 3 |
| 2 T | freshly grated Parmesan cheese | 450 |
| Recipe total = 519 mg | ||
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