Rotini with Vegetables


Original recipe makes 4 servings

•       1/3 cup olive oil

•       2 tablespoons red wine vinegar

•       1 teaspoon dried basil

•       1 teaspoon dried oregano

•       salt and pepper to taste

•       1 red bell pepper, chopped

•       1 green bell pepper, chopped

•       2 cloves garlic, minced

•       2 carrots

•       1 1/2 cups broccoli florets, lightly steamed or blanched

•       4 cups uncooked ARMBRUSTER Noodles extra-broad



1.    Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

2.   Bring a large pot of salted water to boil; add ARMBRUSTER Noodles extra-broad and bring to a boil again. Cook until noodles are al dente; drain well. Return them to the pot.

3.   While ARMBRUSTER Noodles extra-broad 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.

4.    Pour the cooked vegetables into the pot with the noodles. Pour the vinaigrette over them and vegetables. Toss to distribute vegetables and vinaigrette evenly.

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