Rating: 4.29 stars
65 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

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  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.

  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.

  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts

516 calories; protein 13g; carbohydrates 72.5g; fat 19.7g; sodium 44.4mg. Full Nutrition
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Reviews (73)

Most helpful positive review

Rating: 4 stars
02/15/2011
I had no red wine vinegar so I put the spices in with the vegetables while they cooked and then tossed with plain olive oil. Very easy very good. I also added mushrooms and asparagus. yummy. Read More
(66)

Most helpful critical review

Rating: 3 stars
03/28/2006
Was pretty good. Made a good supper and next day lunch for a light eater like myself. Read More
(30)
65 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
02/15/2011
I had no red wine vinegar so I put the spices in with the vegetables while they cooked and then tossed with plain olive oil. Very easy very good. I also added mushrooms and asparagus. yummy. Read More
(66)
Rating: 3 stars
03/28/2006
Was pretty good. Made a good supper and next day lunch for a light eater like myself. Read More
(30)
Rating: 5 stars
05/10/2010
I love pasta and veggie dishes like this. I didn't have either color of bell pepper but my kids don't like them anyways. I didn't add the two full tablespoons of red wine vinegar just a splash. Read More
(24)
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Rating: 5 stars
11/22/2011
I used my own choice of veggies, 1/2 large eggplant, 1 zucchini, 1 red pepper, 4 small portabella mushrooms, 6 large olives all chopped and 2 garlic minced. This recipe is the best pasta primavera I have ever made. I sprinkled a little grated romano cheese and it was delicious! Definitely make this again! YUMMY!!! Read More
(18)
Rating: 4 stars
07/05/2010
i thought it had a too much oregano but other than that excellent! Read More
(12)
Rating: 5 stars
09/16/2010
This was easy to make and very yummy. Thanks Read More
(9)
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Rating: 4 stars
10/05/2011
Pretty good. Too much olive oil had to cut down. Read More
(8)
Rating: 5 stars
11/03/2011
This was excellent but I did change some things. I didn't use any peppers or broccoli. Instead I added zucchini leeks and carrots and I have to say it was a great choice I also skipped vinegar and used canola oil (about 1/4 of a cup) instead of olive. I added parsley and a sprinkle of cayenne pepper to the oil/herb mixture. Great and healthy recipe and an awesome way to use left over pasta. Read More
(8)
Rating: 5 stars
02/02/2012
I love the taste of the final product. I am a novice cook however so chopping all the fresh vegetables took me longer than I would have liked. I'll definitely start chopping before I'm hungry next time. Read More
(6)