(makes 4 servings)
| Ingredients: |  |
||
|
|||
 |
1 cup uncooked rotini pasta |
||
|
3/4 lb. new red potatoes, cut into 1/2 inch wedges |
||
|
1 cup frozen broccoli flowerets |
||
|
1 cup baby carrots |
||
|
1/2 cup frozen snap pea pods |
||
|
1 tablespoon olive oil |
||
|
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. | ||
|
||||||||||||||||||||||||||||||||
