Pasta with Vegetables Recipe -
Pasta with Vegetables Recipe
  • READY IN 25 mins

Pasta with Vegetables

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins

    25 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2011

I had no red wine vinegar so I put the spices in with the vegetables while they cooked and then tossed with plain olive oil. Very easy, very good. I also added mushrooms and asparagus. yummy.

Most Helpful Critical Review
Mar 28, 2006

Was pretty good. Made a good supper and next day lunch for a light eater like myself.

May 10, 2010

I love pasta and veggie dishes like this. I didn't have either color of bell pepper but my kids don't like them anyways. I didn't add the two full tablespoons of red wine vinegar just a splash.

Nov 22, 2011

I used my own choice of veggies, 1/2 large eggplant, 1 zucchini, 1 red pepper, 4 small portabella mushrooms, 6 large olives all chopped and 2 garlic minced. This recipe is the best pasta primavera I have ever made. I sprinkled a little grated romano cheese and it was delicious! Definitely make this again! YUMMY!!!

Jul 05, 2010

i thought it had a too much oregano but other than that excellent!

Sep 16, 2010

This was easy to make and very yummy. Thanks

Nov 02, 2011

This was excellent but I did change some things. I didn't use any peppers or broccoli. Instead I added zucchini, leeks and carrots and I have to say it was a great choice I also skipped vinegar and used canola oil (about 1/4 of a cup) instead of olive. I added parsley and a sprinkle of cayenne pepper to the oil/herb mixture. Great and healthy recipe and an awesome way to use left over pasta.

Oct 05, 2011

Pretty good. Too much olive oil, had to cut down.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Simple Pasta Salad

A quick and easy salad with rotini pasta and vegetables.

Broccoli Garlic Angel Hair Pasta

See how to make a garlicky broccoli sauce for angel hair pasta.

Chicken and Bow Tie Pasta

See how to make chicken with vegetables in a creamy cheese sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States