Photo: Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella Recipe
Ingredients
- 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
Directions
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:
- 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
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By wichrn2000_10853122
johnson city, NY
on August 29, 2011
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Excellent! I used fresh veggies from the garden..peppers,zucchini and carrots. I didn't use the mushrooms, mozzarella or olives. I used the rest of the ingredients and cooked it according to the recipe. We added grated romano cheese before serving. A simple, quick and inexpensive summer dinner!
By steph_12115680
Burlington, 56
on October 08, 2009
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I'm always on the lookout for recipes that incorporate lots of vegetables and this was it. I did cook the vegetables longer and used brown rice pasta (gluten free and we really liked this. The olives & smoked mozzarella can make it pricey, but I just used a little less of each and made the whole meal a second time the next week. Even the kids liked it!
By erinleeoleary_5...
Savannah, GA
on December 02, 2008
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Overall this is an extremely bland recipe. The sauce is really watery because it doesn't have a chance to reduce. And even then, it really needs some wine to make this dish stand out at all. The mushrooms taste great, but that's because they've been marinating for days in your fridge. The smoked mozzarella is expensive and you definitely don't get a piece in every bite. I'd recommend using good parmigiano instead.
The time commitment to the vegetables is definitely more than 5 minutes.
I would never make this again.
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