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
Cook pasta according to package directions, leaving them ever so slightly unfinished cooking... Drain.
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.
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.
Add salt and pepper to taste.
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/