Rotini with Steamed Veggies recipe vegan

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Rotini with Steamed Veggies

 

1 cup uncooked rotini pasta

3/4 lb. new red potatoes, cut into 1/2 inch wedges

1 cup frozen broccoli flowerets

1 cup baby carrots

1/2 cup frozen snap pea pods

1 tablespoon olive oil

2 tablespoons parsley, chopped

1 teaspoon dried dill weed

1/2 teaspoon salt

 

Cook rotini pasta according to package instructions.

While pasta is cooking, place steamer basket in a 3-quart saucepan filled with

1/2 inch of water.

Fill basket with potatoes, broccoli and carrots.

Bring water to a boil then reduce heat to medium-low and steam for five minutes.

Add pea pods, cover and steam 2-3 minutes or until potatoes are tender.

Place steamed vegetables in a medium bowl and toss with cooked rotini, olive

oil, parsley, dill and salt until well coated.

Makes 4 servings.

Calories 214, Fat 5 g, Cholesterol 0 mg, Sodium 355 mg,

Carbohydrates 37 g, Fiber 3 g, Protein 6 g.

Points 4.