Rotini with Summer Vegetables
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Rotini with Summer Vegetables
YIELD Makes 10 servings
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This eye-catching dish provides more than the Recommended Dietary Allowance for vitamin A and three times the RDA for vitamin C. If you prefer to make this dish ahead of time, complete recipe through step three and refrigerate. Heat just before serving.
INGREDIENTS
| 12 | ounces uncooked rotini pasta |
| 3 | cups broccoli florets |
| 3 | cups sliced carrots |
| 3 | medium red bell peppers, cut into 1-inch squares |
| 1/4 | cup water |
| 1/4 | teaspoon plus 1/8 teaspoon red pepper flakes, divided |
| 3 | tablespoons olive oil |
| 3 | cloves garlic, minced |
| 4 | cups coarsely chopped seeded peeled plum tomatoes |
| 1/3 | cup chopped fresh basil |
| 1/4 | cup Chardonnay or other dry white wine |
| 3 | cups sliced mushrooms |
| 2 | cups (8 ounces) shredded part-skim mozzarella cheese |
| 1/4 | cup shredded Asiago cheese |
PREPARATION:
- Cook pasta according to package directions; drain. Place in large bowl.
- While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish. Cover loosely and microwave on HIGH 5 minutes or until hot. Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes.
- Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot. Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute. Add tomatoes. Heat 5 minutes. Stir in basil and wine. Simmer 5 minutes.
- While sauce is simmering, add vegetables to pasta; toss to combine. Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1/10 of total recipe |
| Sodium | 179 mg |
| Protein | 13 g |
| Fiber | 8 g |
| Carbohydrate | 38 g |
| Cholesterol | 15 mg |
| Saturated Fat | 3 g |
| Total Fat | 9 g |
| Calories from Fat | 29 % |
| Calories | 282 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
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