Rotini with Steamed Vegetables

Rotini with Steamed Vegetables Recipe - Vegetarian Food

Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rotini with Steamed Vegetables is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. This recipe combines the flavors of tender pasta with a variety of colorful and healthy vegetables, all tossed in a flavorful herb-infused olive oil dressing.

History

This recipe is a modern twist on traditional pasta primavera, a classic Italian dish that features a medley of fresh spring vegetables. By steaming the vegetables instead of sautéing them, this recipe retains more of their natural flavors and nutrients.

Ingredients

1 cup of uncooked rotini pasta
0.75 lb (340 g) of red new potatoes, cut into 0.5 inch wedges
1 cup of frozen broccoli flowerets
1 cup of baby carrots
0.5 cup of frozen snap pea pods
1 tbsp of olive oil
2 tbsp of chopped parsley
1 tsp of dried dill weed
0.5 tsp of salt

How to prepare

Cook the rotini pasta according to the instructions on the package.
While the pasta is cooking, place a steamer basket in a 3 qt (2.84 liter) saucepan filled with 0.5 inch of water.
Fill the basket with potatoes, broccoli, and carrots.
Bring the water to a boil, then reduce the heat to medium-low and steam for five minutes.
Add the pea pods, cover, and steam for 2–3 minutes or until the potatoes are tender.
Place the steamed vegetables in a medium bowl and toss them with the cooked rotini, olive oil, parsley, dill, and salt until they are well coated.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute different vegetables such as zucchini, bell peppers, or cherry tomatoes.
Use whole wheat or gluten-free pasta for a healthier option.

Cooking Tips & Tricks

Be sure to cut the vegetables into uniform sizes to ensure even cooking.

- Don't overcook the vegetables - they should be tender but still slightly crisp.

- Feel free to customize the vegetables in this recipe based on what you have on hand or your personal preferences.

Serving Suggestions

Serve this dish hot as a main course or as a side dish alongside grilled chicken or fish. Garnish with freshly grated Parmesan cheese for added flavor.

Cooking Techniques

Steaming the vegetables helps to retain their nutrients and vibrant colors, resulting in a fresh and flavorful dish.

Ingredient Substitutions

Feel free to swap out the vegetables in this recipe for your favorites or whatever is in season. You can also use different herbs or spices to customize the flavor.

Make Ahead Tips

You can prepare the steamed vegetables and pasta ahead of time and toss them together just before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with a sprinkle of fresh herbs or a drizzle of balsamic glaze for an elegant touch. Serve in individual bowls or on a platter for a family-style meal.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with a splash of citrus juice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm in a skillet on the stovetop.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 5g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 110% DV

- Vitamin C: 60% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

This recipe contains wheat (pasta) and may contain traces of gluten.

Summary

This dish is a good source of carbohydrates, fiber, vitamins A and C, and iron. It is relatively low in fat and calories, making it a healthy option for a balanced meal.

Summary

Rotini with Steamed Vegetables is a simple yet flavorful dish that is perfect for a healthy and satisfying meal. Packed with colorful vegetables and tossed in a herb-infused olive oil dressing, this recipe is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Rotini with Steamed Vegetables. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a token of her appreciation, she invited me into her kitchen to show me how to make one of her favorite dishes.

Mrs. Jenkins was a wonderful cook, and her kitchen was always filled with the most delicious aromas. As she gathered the ingredients for the dish, she told me the story of how she had learned to make it from her own grandmother, who had passed down the recipe through the generations.

The first step was to cook the rotini pasta until it was al dente. Mrs. Jenkins explained that al dente meant "to the tooth" in Italian, and it was important not to overcook the pasta so that it would retain its texture and shape when mixed with the vegetables.

While the pasta was cooking, Mrs. Jenkins showed me how to prepare the vegetables. She had a colorful assortment of fresh vegetables from her garden – zucchini, bell peppers, cherry tomatoes, and broccoli. She explained that steaming the vegetables would help them retain their nutrients and flavors, and she demonstrated how to chop them into bite-sized pieces.

Once the vegetables were chopped, Mrs. Jenkins placed them in a steamer basket over a pot of boiling water. She covered the pot with a lid and let the vegetables steam until they were tender but still crisp. The steam rising from the pot carried the most tantalizing scents, and I couldn't wait to try the finished dish.

When the pasta and vegetables were ready, Mrs. Jenkins combined them in a large bowl and tossed them with a simple dressing of olive oil, garlic, and fresh herbs. The colors and textures of the dish were a feast for the eyes, and the flavors were even more delightful.

As we sat down to enjoy our meal, Mrs. Jenkins shared more stories about her grandmother and the traditions of her family. She told me how her grandmother had taught her to appreciate the simple pleasures of good food and good company, and how the act of cooking and sharing a meal was a way to connect with loved ones and create lasting memories.

After that day, I made Rotini with Steamed Vegetables many times for my own family and friends. I added my own twist to the recipe, using different vegetables and experimenting with new seasonings. Each time I made the dish, I thought of Mrs. Jenkins and her grandmother, and the lessons they had taught me about the joy of cooking and sharing food with others.

Years passed, and I continued to collect recipes and culinary experiences from various places and people. I learned to make dishes from different cultures and cuisines, always adding my own touch to make them uniquely mine.

But no matter how many recipes I collected, Rotini with Steamed Vegetables remained a favorite. It was a dish that brought back memories of that warm summer day in Mrs. Jenkins' kitchen, and the sense of amazement I had felt when I first learned to make it.

Now, as I sit in my own kitchen, preparing the dish for my grandchildren, I pass down the recipe and the stories that accompany it. I hope that they, too, will feel the same sense of wonder and appreciation for the simple pleasures of good food and good company, just as I did all those years ago. And I know that the tradition of sharing meals and creating memories will continue to live on through them, just as it has through me.