• Servings: 6
• Preparation Time: 20
• 3 cups (8 oz.) RONZONI Large or Medium Shells, uncooked
• 3 cups fresh broccoli florets
• 1 cup coarsely chopped sweet red pepper
• 3 tablespoons butter or margarine
• 5 cloves garlic, peeled and thinly sliced
• 1/4 teaspoon crushed dried red pepper
• 1/3 cup grated Parmesan cheese

3. Instructions:
5. Cook pasta according to package directions, adding broccoli and sweet red pepper to pasta cooking water during last 2 minutes.
6. Drain pasta and vegetables.
7. In non-stick skillet over medium heat, melt margarine; add garlic and dried red pepper.
8. Cook 1 minute; do not brown.
9. Toss hot pasta and vegetables with garlic mixture; sprinkle with cheese.
10. Salt to taste.
11. 6 servings (about 1 cup each).
13. Developed and Tested by the Ronzoni Kitchens

Developed and Tested by the Ronzoni Kitchens