February 24, 2017 / by admin / No Comments

Fusilli with Cherry Tomatoes

February 24, 2017


1 (7.75 ounce) Cherry Tomatoes

1 clove garlic,

1 tablespoon olive oil

1 cup dry fusilli pasta or rotini pasta, cooked according to package directions

1/4 cup vegetable broth 1 pinch Salt and ground black pepper,

to taste Grated Parmesan cheese


1Remove cherry tomatoes from pouch and cut in half; set aside.

2Saute garlic in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.

3Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.