Pasta with Vegetables

Ingredients

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 carrots
• 1 1/2 cups broccoli florets, lightly steamed or blanched
• 4 cups uncooked rotini pasta

Directions

Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.

While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.

Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.