RCI-ND.005.0129.001
Rotini with Steamed Vegetables
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
Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyintermediate
Ingredients
- uncooked rotini pasta1 cup
- red new potatoes¾ lbcut into ½ inch wedges
- 1 cup
- 1 cup
- frozen snap pea pods½ cup
- 1 tablespoon
- parsley2 tablespoonschopped
- 1 teaspoon
- ½ teaspoon
Method
1
Bring a large pot of salted water to a boil and add the uncooked rotini pasta, stirring occasionally to prevent sticking.
10 minutes
2
While the pasta cooks, place the red new potato wedges in a steamer basket over boiling water and steam for 5 minutes.
5 minutes
3
Add the baby carrots to the steamer basket with the potatoes and continue steaming for 3 minutes.
3 minutes
4
Add the frozen broccoli flowerets and snap pea pods to the steamer basket and steam everything together for an additional 2 minutes until all vegetables are tender-crisp.
2 minutes
5
Drain the cooked rotini pasta in a colander and transfer to a large serving bowl.
6
Transfer the steamed vegetables from the steamer basket to the bowl with the pasta.
7
Drizzle the olive oil over the pasta and vegetables, then sprinkle with the chopped parsley, dried dill weed, and salt.
8
Toss everything together gently until the pasta and vegetables are evenly coated and the seasonings are distributed throughout.
9
Divide into four servings and serve immediately while the pasta and vegetables are still warm.