Vegetable Tri-Color Rotini

A delicious Veggie option.
Vegetable Tri-Color Rotini
Vegetable Tri-Color Rotini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbls Extra Virgin Olive oil

  • 3

    Shallots finely chopped

  • 1

    ea. sm sweet red and yellow peppers cut into 1/2 inch squares

  • 1

    med. sized carrot peeled and sliced thinly

  • 2

    cloves of garlic minced

  • salt and pepper to taste

  • 1/4

    cup of chicken stock or broth

  • 1

    med sized zucchini

  • 1

    cup cherry tomatoes halved.

  • 12

    oz tri-colored rotini

  • 1

    Tbls each of minced fresh basil and parsley.

Directions

In a ten inch skillet, heat the oil over moderately low heat.Add shallots and cook for one minute. Add the sweet peppers,carrot,garlic, salt and black pepper and cook, stirring for one minute. Add the stock and bring to a boil.Lower the heat and simmer covered for three minutes.Stir in tomatoes and zucchini and cook covered for 2 minutes or until vegetables are tender. Meanwhile cook rotini until tender,drain and transfer to a warm serving bowl. Add the vegi mixture, basil and parsley and toss until combined and serve.

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