| Ingredients: |  |
| |
 |
1
cup uncooked rotini pasta |
|
3/4
lb. new red potatoes, cut into 1/2 inch wedges |
|
1
cup frozen broccoli flowerets |
|
|
|
1/2 cup
frozen snap pea pods |
|
|
|
2
tablespoons parsley, chopped |
|
1
teaspoon dried dill weed |
|
1/2 teaspoon
salt
|
| Directions: |
| |
| 1. |
Cook rotini
pasta according to package instructions. |
| 2. |
While pasta
is cooking, place steamer basket in a 3-quart saucepan filled with 1/2 inch of
water. |
| 3. |
Fill basket
with potatoes, broccoli and carrots. Bring water to a boil then reduce heat to
medium-low and steam for five minutes. |
| 4. |
Add pea
pods, cover and steam 2-3 minutes or until potatoes are tender. |
| 5. |
Place steamed
vegetables in a medium bowl and toss with cooked rotini, olive oil, parsley, dill
and salt until well coated. |
