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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1/3 cup olive oil |
2 tablespoons red wine vinegar |
1 teaspoon dried basil |
1 teaspoon dried oregano |
salt and pepper to taste |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
2 cloves garlic, minced |
2 carrots |
1 1/2 cups broccoli florets, lightly steamed or blanched |
4 cups uncooked rotini pasta |
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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