6    Garlic cloves, chopped
1    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.