Vegetable Rotini
Packed with vibrant colors and wholesome flavors, Vegetable Rotini is the ultimate quick-and-easy pasta dish that's perfect for busy weeknights or casual gatherings. This recipe brings together tender rotini pasta with a medley of sautéed veggies—like red bell peppers, zucchini, yellow squash, and cherry tomatoes—infused with the comforting aroma of garlic and Italian seasoning. Baby spinach adds a nutrient boost, while optional red pepper flakes deliver a subtle kick of heat. Finished with a sprinkle of Parmesan cheese for a salty, savory touch, this one-pan vegetarian pasta is as healthy as it is satisfying. Ready in just 35 minutes, Vegetable Rotini is a kid-friendly, crowd-pleasing meal that’s easy to customize and pairs beautifully with a crisp side salad or slice of garlic bread.
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 cups grated Parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 quarts water for boiling pasta
Instructions
Bring 4 quarts of salted water to a boil in a large pot, then add the rotini pasta. Cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the diced red bell pepper, sliced zucchini, and sliced yellow squash. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
Add the baby spinach, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir until the spinach is wilted, about 2 minutes.
Add the cooked rotini pasta to the skillet and toss to combine with the vegetables, ensuring everything is warmed through.
If desired, sprinkle grated Parmesan cheese on top and toss again.
Remove from heat and serve immediately. Enjoy your Vegetable Rotini!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.0 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1614 mg | 124% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2374 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
