Ingredients
- 20 milliliters garlic (minced)
- 1 tomato
- 1 salt and pepper
- 2 cups broccoli flowerettes blanch
- 1/2 pound corkscrew pasta cook
- 1/2 cup carrot shaved
- 1/2 cup pepper thinly (red sliced)
- 1/4 cup olive oil
- 1 tablespoon wine vinegar (red)
- 1/2 teaspoon basil
Spray large skillet with vegetable cooking spray, according to directions. Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to heat through. Add sauteed vegetables to cooked macaroni and toss well. Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.
