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Rotini With Summer Vegetables

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Ingredients
  Rotini pasta 12 Ounce
  Broccoli florets 3 Cup (48 tbs)
  Sliced carrots 3 Cup (48 tbs)
  Red bell peppers 3 , cut into 1 inch squares
  Water 1⁄4 Cup (4 tbs)
  Red pepper flakes 1⁄4 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Sliced mushrooms 3 Cup (48 tbs)
  Shredded part skim mozzarella cheese 8 Ounce (2 Cups)
  Shredded asiago cheese 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Plum tomatoes 4 Cup (64 tbs), chopped seeded peeled
  Chopped fresh basil 1⁄3 Cup (5.33 tbs)
  Chardonnay/Other dry white wine 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Follow package instructions to cook pasta.
2) Drain well when done and then transfer to a large bowl.

MAKING
3) In the meantime, in a large microwavable baking dish, mix broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes.
4) Cook the mixture in the microwave at HIGH for 5 minutes until hot, covering the dish loosely.
5) Add in mushrooms, mixing well and again microwave for 3 minutes, covering.
6) Leave aside covered for 5 minutes.
7) To the cooked pasta, add the heated vegetables and stir to combine.
8) Take 2 microwavable baking dishes and divide the mixture between them and top each with cheeses.
9) Microwave each baking dish for 4 to 5 minutes at MEDIUM-HIGH (80%) until heated well.

FINALIZING
10) In the meantime, in a medium saucepan, heat olive oil over medium-low heat and sauté garlic and remaining 1/8 teaspoon red pepper flakes for 1 minute, for the sauce.
11) Stir in tomatoes and sauté for 5 minutes.
12) Mix in basil and wine and boil for 5 minutes.

SERVING
13) Serve the cooked pasta mixture with sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Summer
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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