How to Make Pasta with Vegetables

Pasta makes an amazing combination with multicolor vegetable slices. This simple, but yummy recipe is a superb choice to make the best use of all available vegetables in your fridge. You can experiment with the ingredients of this pasta-vegetables dish to come up with a real taste, zest and color. For example, if you want to make it for children, simply replace the red wine with some spices.

Prep time: 25 to 30 min
Cook time: Nil
Total time: 25 to 30 min
Yield: 6 servings
Utensils: Cooking pot, skillet, spoon, fork, serving platter, colander

Olive oil: ½  cup
Red wine vinegar: 3 tablespoons
Dried basil: 1 ½  teaspoons
Dried oregano: 1 ½  teaspoons
Salt and pepper: To taste
Uncooked rotini pasta: 6 cups
Red bell pepper – finely chopped: 1 ½
Green bell pepper – finely chopped: 1 ½
Cloves garlic – nicely minced: 3
Carrots – finely sliced: 3
Broccoli florets – lightly steamed or blanched: 2 ¼  cups


  • 1

    Take a large mixing bowl and pour half a cup of olive oil into it.

  • 2

    Top the virgin oil with 3 tablespoons of red wine vinegar, one and half teaspoons dried basil and same quantity of dried oregano.

  • 3

    Use a large fork or spoon to mix the ingredients for 3 to 5 minutes or until mixed well and turned smooth.

  • 4

    Season the mixture with freshly ground salt and pepper. Wrap the bowl with a plastic wrapping sheet and set aside to marinate well.

  • 5

    In the mean time, pour some water into a medium cooking pot and bring it to a boil over a medium heat range of the stove.

  • 6

    Add in some more salt and stir until dissolved.

  • 7

    Now add 6 cups of rotni pasta into the salty water. Increase the stove’s heat to medium-high range and bring it to a boil again.

  • 8

    Reduce the stove’s heat to medium-low and let it simmer for the next few minutes or until lightly tender.

  • 9

    Turnoff the heat of the stove, gently remove the pot and drain the cooked rotni pasta, using a colander.

  • 10

    Rinse the pasta under cold running water, drain and shift back into the pot. Set it aside.

  • 11

    Take a large deep skillet and pour some olive oil into it.

  • 12

    Heat it over the stove with medium heat.

  • 13

    Place 1 ½  finely chopped red bell pepper, 1 ½  green bell pepper slices,  3 minced cloves garlic,  and 3 finely sliced carrots.

  • 14

    Stir fry the vegetable mixture for few minced until tender and then top with  2 ¼  cups of lightly steamed broccoli florets. Reduce heat to a medium-low and cook it for 3 to 5 minutes.

  • 15

    Remove the skillet from the heat and transfer vegetable mixture into the pot containing the cooked rotni pasta.

  • 16

    Pour the venegranate over the pasta-vegetable mixture and lightly mix the ingredients.

  • 17

    Place the vegetable pasta in a large platter and serve immediately

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