“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.” - by Danielle
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 516 cal
- 26%
- Fat
- 19.7 g
- 30%
- Carbs
- 72.5 g
- 23%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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...." See more"
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