Pasta with Vegetables Recipe - Allrecipes.com
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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

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.
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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!!!

 
Sep 16, 2010

This was easy to make and very yummy. Thanks

 
Jul 05, 2010

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

 
Oct 05, 2011

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

 
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.

 

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Nutrition

  • 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.

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