Pasta with Vegetables

Pasta with Vegetables

27
Danielle 0

"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 {{adjustedServings}} servings 516 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  • Prep

  • Ready In

  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 27

  1. 36 Ratings

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Jennifer
2/15/2011

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.

Cooky McGee
3/28/2006

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

amandak23k
5/10/2010

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.