Rotini with Marinara, Broccoli, Carrots, and Peppers

By jocelynamanda

The vegetables add something extra to the traditional pasta dish. It's a great meal for a cold, dreary day.

Ingredients

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

Preparation

Step 1

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.

2. 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.

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