Pasta with fresh vegetables

This recipe was on the box of Barilla whole grain rotini. It looked and sounded easy enough for a quick weeknight dinner and so here it is.

Ingredients:

Pasta – 8 oz. (any short pasta should be fine, I used whole grain rotini)

Broccoli – 1 bunch, chopped into florets

Carrot – 1 medium, sliced

Onion – 1 medium, thinly sliced

Peas – 1 cup (thawed if using frozen)

Cherry tomatoes – 2 cups, halved

Garlic – 2 cloves

Red chili flakes – ½ tsp

Dried Oregano – ½ tsp

Basil – 5 leaves (I used dried)

Parsley – 1 tsp, chopped (I used ½ tsp dried)

Salt & Pepper – to taste

Method:

• Heat 2tbsp olive oil on medium flame, sauté garlic for few seconds.
• Add onions and sauté for 5 minutes.
• Add broccoli, carrots and peas; season with salt and pepper and sauté for another 5 minutes.
• Meanwhile cook pasta according to package directions.
• Add 1 cup of pasta cooking water and simmer until the veggies are tender.
• Add tomatoes, spices and cook for 2 more minutes. Add drained pasta, 1 tbsp olive oil; mix well and serve either warm or at room temperature.