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This recipe was on the box of Barilla whole grain rotini. It looked and sounded easy enough for a quick weeknight dinner and so here it is.


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Pasta with fresh vegetables Yum
Pasta with fresh vegetables
Course noodles pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Pasta . – (any short pasta should be fine, I used whole grain rotini)
  • 1 bunch Broccoli – chopped into florets
  • 1 Carrot – medium, sliced
  • 1 Onion – medium, thinly sliced
  • 1 cup Peas (thawed if using frozen)
  • 2 cups Cherry tomatoes – , halved
  • 2 cloves Garlic
  • ½ tsp Red chili flakes
  • ½ tsp Oregano Dried
  • 5 Basil – leaves (I used dried)
  • 1 tsp Parsley – , chopped (I used ½ tsp dried)
  • to taste Salt Pepper &
Course noodles pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Pasta . – (any short pasta should be fine, I used whole grain rotini)
  • 1 bunch Broccoli – chopped into florets
  • 1 Carrot – medium, sliced
  • 1 Onion – medium, thinly sliced
  • 1 cup Peas (thawed if using frozen)
  • 2 cups Cherry tomatoes – , halved
  • 2 cloves Garlic
  • ½ tsp Red chili flakes
  • ½ tsp Oregano Dried
  • 5 Basil – leaves (I used dried)
  • 1 tsp Parsley – , chopped (I used ½ tsp dried)
  • to taste Salt Pepper &
Pasta with fresh vegetables
Instructions
  1. Heat 2tbsp olive oil on medium flame, sauté garlic for few seconds.
  2. Add onions and sauté for 5 minutes.
  3. Add broccoli, carrots and peas; season with salt and pepper and sauté for another 5 minutes.
  4. Meanwhile cook pasta according to package directions.
  5. Add 1 cup of pasta cooking water and simmer until the veggies are tender.
  6. Add tomatoes, spices and cook for 2 more minutes. Add drained pasta, 1 tbsp olive oil; mix well and serve either warm or at room temperature.
Recipe Notes

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