Free Online Recipes

Sign Up login

Vegetable Pasta Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Vegetable Pasta

Category   Entrees - Maindishes
Sub Category   None

3 tablespoons extra-virgin olive oil
1 cup sliced red onion
¼ teaspoon salt
1 ½ cups small broccoli florets
1 1½ cups small cauliflower florets
1 tablespoon minced garlic, divided
1 ½ cups green beans, halved lengthwise
1 cup sugar snap or snow peas, ends trimmed
&frac; medium red or orange bell pepper (or both), thinly sliced
&frac; small yellow summer squash, sliced
8 ounces uncooked rainbow fusilli
2 scallions, minced
3 tablespoons minced flat-leaf parsley
3 tablespoons minced basil
2 tablespoons freshly grated parmesan
Freshly ground black pepper
2 to 3 tablespoons pine nuts, lightly toasted (optional)

Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt and saute over medium heat for about 5 minutes, or until onion begins to soften. Add broccoli, cauliflower, and half the garlic to skillet. Stir and cook for about 5 minutes, or until vegetables are just barely tender. Add green beans, peas, bell pepper, and squash. Cook approximately 5 minutes more, then stir in remaining garlic. Cook another minute and set aside. Once water is boiling, add fusilli and cook about 12 minutes, or until tender but still al dente. Drain thoroughly and transfer to a large bowl. Add vegetable sauté and toss with tongs to combine thoroughly. Sprinkle in scallions, parsley, basil, and Parmesan and toss again. Grind in black pepper and serve topped with pine nuts (if using).

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Vegetable Pasta recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.