Ingredients
- 20 milliliters garlic (minced)
- 1 tomato
- 1 salt and pepper
- 180 gr broccoli flowerettes blanch
- 100 gr corkscrew pasta cook
- 95 gr carrot shaved
- 65 gr pepper thinly (red sliced)
- 60 ml olive oil
- 16 ml wine vinegar (red)
- 1 gr 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.
