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Pasta with Vegetables

How to cook Pasta with Vegetables

Ingredients: 1/3 cup olive fuel 2 tablespoons red wine vinegar 1 teaspoon dried basil 1 teaspoon dried oregano salt and pepper to stomach 1 red bell stipple, chopped 1 green bell spatter, chopped 2 cloves garlic, minced 2 carrots 1 1/2 cups broccoli florets, lightly steamed or blanched 4 cups uncooked rotini pasta

Directions: Mix together the lubricator, vinegar, basil, oregano, salt and stipple. Set aside. Bring a large pot of salted water to fume; add rotini and bring to a boil encore. Cook until rotini is al dente; drain ably. Return the rotini to the jackpot. While rotini is cooking heat oil in a frying pan and saute red bell scatter, green bell dot, 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.

Nutritional:

Servings Per Means: 4

Amount Per Serving

Calories: 205

Total Fat: 18.4g Cholesterol: 0mg Sodium: 39mg Total Carbs: 9.8g Dietary Fiber: 3.3g Protein: 2g

Prepare time:25 Min

Ready in:25 Min

Serving throughout:4 peoples

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