6 ea Garlic cloves, chopped

1 ea Red bell pepper, chopped

2 tb Olive oil

1 bn Broccoli, cut into florets,

-- stems peeled & diced 1/4 c Blanched peas

1 c Tomatoes, chopped

Cayenne, to taste 1 pn Thyme

16 oz 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.