Rotini Veggie Medley

Pasta lends itself to so many kinds of recipes and variations. I can make them with Italian spices, Indian spices, Chinese sauces etc. Vegetables, cheeses, herbs and spices blend well with Pasta. Enjoy!

Rotini Veggie Medley

Print recipe

Serves	2 - 4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Diabetic, Vegan, Vegetarian
Meal type	Main Dish
Misc	Child Friendly, Serve Cold, Serve Hot

I love Italian food! It lends itself to so many kinds of recipes and cuisines. I have found Italian food to be the best flexible cuisine for vegetarian recipes. I can make them with Italian spices, Indian spices, Chinese sauces etc. Vegetables, cheeses, herbs and spices blend well with Italian food. Enjoy!

Ingredients

1 Onion (cut into 1 inch pieces (keep in a separate bowl))
3 Carrots (cut into 1 inch pieces)
3 Carrots (cut into 1 inch pieces (keep in a separate bowl))
1 Bell Peppers (cut into 1 inch pieces (keep in a separate bowl))
2 Roma Tomatoes (cut into 1 inch pieces (keep in a separate bowl))
6 cloves Garlic (finely chopped)
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
1 teaspoon Italian Spice
4 tablespoons Olive Oil
1 Package Peas (frozen)

Directions

Step 1
Start preparing the rotini pasta according to package instructions.
Step 2
In the meanwhile, add oil to a medium deep fry pan on medium heat. Add onion and stir fry with a flat turner for 3 minutes.
Step 3
Add diced garlic and cook for 3 more minutes. Keep stirring once in a while.
Step 4
Add carrots and bell peppers, half teaspoon salt and cook for 4 minutes or until half-cooked.
Step 5
Add frozen peas, half teaspoon salt, black pepper, cayenne and other spices. Mix well. Cook for 3 minutes.
Step 6
Add tomatoes and mix well. Cook for 2 minutes. Mix without breaking the vegetables.
Step 7
Drain the pasta. Add pasta to the veggie medley mixture in the pan. Mix thoroughly.
Step 8
Serve hot.