Difference between revisions of "Rotini with Steamed Vegetables"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Pasta Recipes" to "Category:Pasta Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* ½ teaspoon [[salt]] | * ½ teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# Cook rotini pasta according to package instructions. | # Cook rotini pasta according to package instructions. | ||
# While pasta is cooking, place steamer basket in a 3-quart saucepan filled with ½ inch of water. | # While pasta is cooking, place steamer basket in a 3-quart saucepan filled with ½ inch of water. | ||
Latest revision as of 19:00, 26 June 2012
Description
Rotini with Steamed Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Serves: 4
Ingredients
- 1 cup uncooked rotini pasta
- ¾ lb. red new potatoes, cut into ½ inch wedges
- 1 cup frozen broccoli flowerets
- 1 cup baby carrots
- ½ cup frozen snap pea pods
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped
- 1 teaspoon dried dill weed
- ½ teaspoon salt
Procedures
- Cook rotini pasta according to package instructions.
- While pasta is cooking, place steamer basket in a 3-quart saucepan filled with ½ 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.
