Rotini with Marinara, Broccoli, Carrots, and Peppers

By Gazelle

This pasta recipe is especially easy to make when using precut vegetables found in your grocer's produce department.
I used only fresh vegetables. plus i added salami, and a spicy pepperoni

Ingredients

• 12 ounce(s) rotini or penne pasta
• 1 bag(s) (12-ounce) broccoli florets
• 1 tablespoon(s) olive oil
• 2 medium carrots, thinly sliced
• 1 small onion, chopped
• 1 large red pepper, chopped
• 2 cup(s) jarred marinara sauce
• 3 ounce(s) sliced pepperoni, cut into slivers
• 1/4 cup(s) (loosely packed) fresh basil leaves, thin sliced
• 1/3 cup(s) freshly grated Parmesan cheese

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done.

Meanwhile, in deep 12-inch nonstick skillet, heat oil on medium 1 minute. Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally. Stir in marinara sauce and pepperoni; cook 2 minutes to heat through.

Drain pasta and broccoli; stir into skillet with marinara mixture. Sprinkle with basil. Serve with Parmesan.