20 milliliters Garlic -- minced
2 cups Broccoli flowerettes -- blanch
1/2 cup Red pepper -- thinly sliced &
1/2 cup Carrot -- shaved
1 Tomato, peeled -- seeded and
1/2 teaspoon Basil
1/2 pound Corkscrew pasta -- cook & drain
1/4 cup Olive oil
1 tablespoon Red wine vinegar
Salt and pepper
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.
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