Pasta with Vegetables

Pasta with Vegetables

33

"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."

Ingredients

25 m servings 516 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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

33
  1. 45 Ratings

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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 primav...

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

This was easy to make and very yummy. Thanks

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 vinega...

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

Tried this recipe as a simple and quick Friday night dinner for the family. I took the advice of others and cut down on the amount of oil (I used about 4.5-5 Tbsp.), and I thought that was en...