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Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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:

Yield: 4 servings, with leftovers
  1. 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.