Easy & Healthy Rotini with Vegetables - Simple Recipe

INGREDIENTS

1‑1/2 pounds broccoli, cut into florets 1 lemon 12 ounces rotini 2 tablespoons olive oil 1 medium red bell pepper, diced 1 cup sliced button mushrooms 2 cloves garlic, minced 1/3 cup canned vegetable broth 1 package (10 ounces) frozen peas, thawed 1 cup cherry tomato halves 1/3 cup chopped walnuts, toasted* 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves Salt Black pepper 1‑1/2 cups (6 ounces) shredded Monterey Jack cheese 1/4 cup freshly grated Parmesan cheese *To toast walnuts, spread in single layer on baking sheet. Bake 8 to 10 minutes or until brown, stirring twice.

PREPARATION:

1. To steam broccoli, place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place broccoli in steamer. Cover. Bring to a boil over high heat; steam broccoli 4 to 6 minutes or until bright green and crisp-tender.
2. Meanwhile, finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 1 tablespoon lemon peel; set aside.
3. Cook rotini according to package directions. Drain in colander. Place in large warm bowl; keep warm.
4. Heat oil in large skillet over medium heat until hot. Add bell pepper, mushrooms and garlic; cook and stir 2 minutes. Add broth; cover and cook 3 to 4 minutes or until vegetables are tender.
5. Add broccoli, peas and tomatoes to skillet; cook until heated through, 2 to 3 minutes. Stir in walnuts, lemon peel and oregano. Season to taste with salt and black pepper.
6. Add vegetable mixture to rotini; sprinkle with Monterey Jack cheese and toss until cheese is melted. Sprinkle with Parmesan cheese.

This recipe appears in: Italian