Pasta with fresh vegetables

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.
Pasta with fresh vegetables
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.

Pasta with fresh vegetables

Summary

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  • Coursenoodles & pasta
  • Cuisineitalian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time15 minutesPT0H15M
  • Total Time45 minutesPT0H45M

Ingredients

Pasta – (any short pasta should be fine, I used whole grain rotini)
8 oz.
Broccoli – chopped into florets
1 bunch
Carrot – medium, sliced
1
Onion – medium, thinly sliced
1
Peas (thawed if using frozen)
1 cup
Cherry tomatoes – , halved
2 cups
Garlic
2 cloves
Red chili flakes
½ tsp
Dried Oregano
½ tsp
Basil – leaves (I used dried)
5
Parsley – , chopped (I used ½ tsp dried)
1 tsp
Salt & Pepper
to taste

Steps

  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.
Pasta with fresh vegetables
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