Rotini with Vegetables

Rotini with Vegetables

Rotini with Vegetables


Makes 6 servings


1-1/2 pounds broccoli, cut into florets
1 lemon
12 ounces rotini
2 tablespoons olive oil
1 medium red bell pepper, diced
1 cup sliced button mushrooms
2 cloves garlic, minced
1/3 cup canned vegetable broth
1 package (10 ounces) frozen peas, thawed
1 cup cherry tomato halves
1/3 cup chopped walnuts, toasted*
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
Black pepper
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup freshly grated Parmesan cheese

*To toast walnuts, spread in single layer on baking sheet. Bake 8 to 10 minutes or until brown, stirring twice.


  1. To steam broccoli, place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place broccoli in steamer. Cover. Bring to a boil over high heat; steam broccoli 4 to 6 minutes or until bright green and crisp-tender.
  2. Meanwhile, finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 1 tablespoon lemon peel; set aside.
  3. Cook rotini according to package directions. Drain in colander. Place in large warm bowl; keep warm.
  4. Heat oil in large skillet over medium heat until hot. Add bell pepper, mushrooms and garlic; cook and stir 2 minutes. Add broth; cover and cook 3 to 4 minutes or until vegetables are tender.
  5. Add broccoli, peas and tomatoes to skillet; cook until heated through, 2 to 3 minutes. Stir in walnuts, lemon peel and oregano. Season to taste with salt and black pepper.
  6. Add vegetable mixture to rotini; sprinkle with Monterey Jack cheese and toss until cheese is melted. Sprinkle with Parmesan cheese.

Check out more recipes for Italian