Recipe 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."
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red wine vinegar
salt and pepper to taste
red bell pepper, chopped
green bell pepper, chopped
1 1/2 cups
broccoli florets, lightly steamed or blanched
uncooked rotini pasta
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.
Was pretty good. Made a good supper and next day lunch for a light eater like myself.
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.
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!!!
This was easy to make and very yummy. Thanks
i thought it had a too much oregano but other than that excellent!
Pretty good. Too much olive oil, had to cut down.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 177
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