Rotini with Summer Vegetables
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.
Makes 10 servings
|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||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|
- 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.
|Serving Size:||1/10 of total recipe|
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||29 %|
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