Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella

Total Time:
20 min
10 min
10 min

4 servings

  • 16 ounces rotelle or fusilli pasta
  • 1 tablespoon olive oil
  • 4 scallions, chopped (green and white parts)
  • 2 cloves garlic, minced
  • 2 to 3 carrots, chopped
  • 2 cups broccoli florets
  • Salt and ground black pepper
  • 1 cup reduced-sodium vegetable or chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 2 cups snow peas, ends trimmed
  • 1 cup Sauteed Wild Mushrooms, recipe follows
  • 1/2 cup Greek olives
  • 1/2 cup cubed smoked mozzarella cheese
  • Sauteed Wild Mushrooms:
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 6 cups mixed wild mushrooms
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • Salt and ground black pepper
Watch how to make this recipe.
  • Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.

Sauteed Wild Mushrooms:
  • Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

  • Yield: 4 servings, with leftovers

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