Zucchini and Red Pepper Fusilli

Ingredients

• 1 box Fusilli pasta
• 2 tablespoons extra virgin olive oil
• 1/4 cup Zucchini and Red Pepper Fusilli
• 3 cubes Zucchini and Red Pepper Fusilli
• 1 cup Zucchini and Red Pepper Fusilli
• 1 cup Zucchini and Red Pepper Fusilli
• 1 cup Zucchini and Red Pepper Fusilli
• salt & black pepper
• cherry tomatoes sliced for garnish

Directions

Prepare the Fusilli pasta according to package directions.

For the vegetables:

In a medium sauté pan over medium heat, heat the olive oil then add the B'gan Diced Onions.  Cook until they begin to soften.  Add the B'gan Crushed Garlic Cubes, cook 1 to 2 minutes then finally add the broccoli, zucchini and red bell pepper.  Season with salt & pepper to taste.  Quickly toss and coat the vegetables, cooking 3 to 5 minutes.  Add 1/2 cup of pasta water to the sautéed vegetables.  Cover the pan and turn off the heat.  Leave in pan until pasta is drained and ready to eat.

After draining the pasta, drizzle it with a little olive oil, top with cooked vegetables. Garnish with sliced cherry tomatoes, optional.