fussili broccoli
Appetizer Noodles

Fusilli and Broccoli

Fusilli and broccoli salad is simple, easy, and healthy. It makes a great midweek especially if you’re on a diet. I usually try to eat 3 meals a week that don’t contain any meat. Give this a try and let us know what you think. 

There are a few basic tips to making fusilli and broccoli. I use the plain facilli, but the multicolored ones visually add to the dish. If you’re a garlic lover, you can add more. The same applies to the peppers. If you have fresh red peppers, by all means use them. If the pasta seems a little dry, simply add more olive oil. I like freshly grated Parmesan, but the powdered will suffice, as well. 

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Fusilli and Broccoli
Recipe Type: Entree
Cuisine: Italian
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 2
  • 1/2 kilo (1 lb) of lean ground beef
  • 2 cups of fusilli noodles
  • 1/3 cup of olive oil
  • 3 green chili peppers, chopped
  • 1 red chili pepper, chopped
  • 1/2 cup of Parmesan cheese
  • 3 cloves of garlic, sliced
  1. Boil some water in a pot. Add in the fusilli noodles and boil them for 9 to 10 minutes until they are al dente. Remove the pasta from the water and add the broccoli in. Cook it for 3 to 4 minutes until fork tender. Remove it and place it in the bowl with the fusilli.
  2. Add the olive oil to a pan. Add in the garlic and chili peppers. Saute them over medium high heat for a minute or two.
  3. Drizzle the olive oil mixture over the pasta and toss. Plate it and sprinkle some Parmesan cheese over the top.
  4. Serve and enjoy your fusilli and broccoli.

David Hood+

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