Rotini With Summer Vegetables Recipe
Summary
Preparation Time45 MinCooking Time35 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Rotini pasta | 12 Ounce | |
| Broccoli florets | 3 Cup (16 tbs) | |
| Carrots | 3 Cup (16 tbs), sliced | |
| 3 red bell peppers, cut into 1-inch squares | ||
| Water | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon plus 1/8 teaspoon red pepper flakes, divided | ||
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Mozzarella cheese | 2 Cup (16 tbs) | |
| 1/4 cup shredded Asiago cheese | ||
| Olive oil | 3 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| 4 cups coarsely chopped, seeded, peeled plum tomatoes | ||
| Basil | 1/3 Cup (16 tbs), chopped | |
| 1/4 cup Chardonnay or other dry white wine | ||
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.
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.
Chef
