Fusilli & Broccoli with Tomato Pesto

When tomatoes are drooping on the vines and lush, green basil is plentiful, this classic summertime combination needs only a good crusty bread, a simple salad, and a peach crisp, still warm from the oven, for dessert.

1 cup (firmly packed) basil leaves
2 garlic cloves, peeled
2 tablespoons no-salt-added tomato paste
1/2 cup water
8 ounces short fusilli pasta
4 cups small broccoli florets
2 large red bell peppers, cut into thin strips
2 cups diced tomatoes
1 ounce grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

1. In food processor, combine basil, garlic, tomato paste, and 1/2 cup water and process until pureed. Transfer tomato pesto to large serving bowl.
2. Bring a large pot of water to a boil. Add pasta to water and return to a boil. After 5 minutes, add broccoli and bell peppers and cook, stirring frequently, until vegetables are crisp-tender and pasta is al dente, 3 to 4 minutes longer. Drain in a colander.
3. Stir diced tomatoes into tomato pesto. Add pasta and vegetables and Parmesan, salt and black pepper, and toss to coat.

Makes 4 servings.
Per serving: 282 calories, 3.8g total fat (1.6g saturated), 6mg cholesterol, 6.6g dietary fiber, 51g carbohydrate, 14g protein, 464mg sodium.