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Rotini with Summer Vegetables
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Rotini with Summer Vegetables
Yield: Makes 10 servings
This eye-catching dish provides more than the Recommended Dietary Allowance for vitamin A and three times the RDA for vitamin C. If you prefer to make this dish ahead of time, complete recipe through step three and refrigerate. Heat just before serving.
Ingredients:
12
ounces uncooked rotini pasta
3
cups broccoli florets
3
cups sliced carrots
3
medium red bell peppers, cut into 1-inch squares
1/4
cup water
1/4
teaspoon plus 1/8 teaspoon red pepper flakes, divided
3
tablespoons olive oil
3
cloves garlic, minced
4
cups coarsely chopped seeded peeled plum tomatoes
1/3
cup chopped fresh basil
1/4
cup Chardonnay or other dry white wine
3
cups sliced mushrooms
2
cups (8 ounces) shredded part-skim mozzarella cheese
1/4
cup shredded Asiago cheese
Preparation:
1.
Cook pasta according to package directions; drain. Place in large bowl.
2.
While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish. Cover loosely and microwave on HIGH 5 minutes or until hot. Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes.
3.
Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot. Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute. Add tomatoes. Heat 5 minutes. Stir in basil and wine. Simmer 5 minutes.
4.
While sauce is simmering, add vegetables to pasta; toss to combine. Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce.
Nutritional Information:
| Serving Size: 1/10 of total recipe | |
| Sodium | 179 mg |
| Protein | 13 g |
| Fiber | 8 g |
| Carbohydrate | 38 g |
| Cholesterol | 15 mg |
| Saturated Fat | 3 g |
| Total Fat | 9 g |
| Calories from Fat | 29 % |
| Calories | 282 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in: Italian
