Whole Wheat Rotini Primavera

Saturday, October 10, 2009

We recently made our monthly pilgrimage to Costco, and picked up huge bags of cut broccoli and red/orange/yellow bell peppers. I wondered to myself how my little family of three would possibly consume all of it before it went back to God. I imagined all sorts of Broccoli soups, casseroles, steamed, etc. Not to mention that Sydney really won't eat her veggies, so she's out, in terms of help. So I decided to throw together a Pasta Primavera, in memory of a restaurant near my college that had an awesome Primavera with great veggies like cauliflower, broccoli, peppers, tomatoes, etc. in a light, fresh sauce.

Here's what I used:

2 cups broccoli flourettes
2 bell peppers, cut into 1" pieces
4 roma tomatoes, cut into 1" pieces
1 box Whole Wheat Rotini
1 cup chicken broth
4 tbsp butter (optional)
2 cloves garlic, minced
Pinch Red Pepper Flake
4-5 tbsp olive oil

Here's what I did:

Boiled water in a large stock pot with salt. Began to boil the Rotini.

Meanwhile, sauteed broccoli and peppers in a skillet with olive oil, garlic and butter. Once the broccoli and peppers began to soften, I added the tomatoes, chicken broth and red pepper flake.

After about 10 minutes the Rotini was cooked to al dente, and then drained.

I added my vegetable mix to my pasta, and mixed to incorporate. Served in large pasta bowls and sprinkled with shaved parmesan. Add Salt and Pepper to taste.


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