Light Rotini Pasta and Veggies
Author: 
Recipe type: Bread/Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Light on your waistline, yet very filling and tasty vegetables with Rotini pasta.
Ingredients
  • ½ Cup Whole Wheat Rotini Pasta
  • ¼ Cup Sliced White Mushrooms
  • ¼ Cup Grape Tomatoes
  • ½ Cup Brussels Sprouts Halved
  • 2 Small Garlic Cloves, whole
  • 5 Fresh Basil Leaves
  • 1 Tbsp. Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
  • 1 Tbsp. Shredded Mozzarella
Instructions
  1. Cook pasta according to package directions, leaving them ever so slightly unfinished cooking... Drain.
  2. In a small saucepan over medium heat, cook vegetables with olive oil about 5-7 minutes until brussels begin to turn golden brown. Add basil and stir continuously.
  3. Add Rotini to the vegetables and continue to cook for another 1-2 minutes, stirring occasionally. I like when my rotini gets a tiny bit crispy. You may add a little bit more olive oil if necessary.
  4. Add salt and pepper to taste.
  5. Remove to a bowl and sprinkle with Mozzarella.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/03/22/light-rotini-pasta-and-veggies/