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 ½ cups broccoli florets, lightly steamed or blanched
- 4 cups uncooked rotini pasta
Directions
Step 1
Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 516 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat3g | 14% |
Sodium44mg | 2% |
Total Carbohydrate73g | 26% |
Dietary Fiber6g | 21% |
Total Sugars7g | |
Protein13g | |
Vitamin C94mg | 472% |
Calcium67mg | 5% |
Iron4mg | 21% |
Potassium546mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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