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Pasta with Vegetables

By: Danielle  
"You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 269 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 carrots
  • 1 1/2 cups broccoli florets, lightly steamed or blanched
  • 4 cups uncooked rotini pasta

Directions

  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 594 | Total Fat: 20g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by Cooky McGee 
Was pretty good. Made a good supper and next day lunch for a light eater like myself. MORE

 
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