- 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
- 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.
03/16/2017
recipepes.com
pasta with vegetables, recipe
PT15M
PT1H
5
455 calories
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